Physical properties of dressing-type oil in water emulsions as affected by okra gum-xanthan gum-corn starch interactions
Okra gum is one of potential hydrocolloids due to its’ suspending and emulsifying abilities and blending it with other gums shall widen its application in emulsion-based food products. Therefore, interaction effects of okra gum (OG), xanthan gum (XG) and corn starch (CS) on the physical properties...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2017
|
| Online Access: | http://journalarticle.ukm.my/12312/1/46_01_19.pdf http://journalarticle.ukm.my/12312/ http://www.mabjournal.com/index.php?option=com_content&view=article&id=623&catid=59:current-view&Itemid=56 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|