Comparative analysis of nutritional composition and droplet size of coconut milk due to dilution and emulsification
The high-fat content of coconut milk leads to instability of the emulsion and becomes the major limitation for its application in the food and beverage industries. It is also high in calories, which becomes a major debate among the consumers. Dilution and emulsification are important processes that...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Published: |
Rynnye Lyan Resources
2022
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/100733/ https://www.myfoodresearch.com/vol-69474issue-6.html |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!