Preparation and Characterizationof Palm-Based Functional Lipid Nanodispersions
Poor solubility of functional lipids has made their use problematic in food industry especially in food formulations. The difficulties to find a suitable formulation or solution are even greater especially when the functional lipids are poorly soluble in both aqueous and organic solutions, which...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English English |
| Published: |
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/5721/1/FSTM_2008_11_abstract.pdf http://psasir.upm.edu.my/id/eprint/5721/ |
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