A comparative study of the physicochemical properties of a virgin coconut oil emulsion and commercial food supplement emulsions
Food manufacturers are interested in developing emulsion-based products into nutritional foods by using beneficial oils, such as fish oil and virgin coconut oil (VCO). In this study, the physicochemical properties of a VCO oil-in-water emulsion was investigated and compared to other commercial oil-i...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/36137/1/A%20comparative%20study%20of%20the%20physicochemical%20properties%20of%20a%20virgin%20coconut%20oil%20emulsion%20and%20commercial%20food%20supplement%20emulsions.pdf http://psasir.upm.edu.my/id/eprint/36137/ http://www.mdpi.com/1420-3049/19/7/9187 |
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