Characterisation and stability study of 3 natural oil creams prepared by a commercial emulsifier (gellinov®) using cold mixing technique
Cosmetics such as cream are semi solid type preparation products. Preparation of cream through conventional method and hot method is quite tedious and time consuming, plus it still difficult to characterize and required specific flow properties to be stable. Creams from three components, thickening...
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| Format: | Student Project |
| Language: | en |
| Published: |
2016
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| Online Access: | https://ir.uitm.edu.my/id/eprint/121241/1/121241.PDF https://ir.uitm.edu.my/id/eprint/121241/ |
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