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...

Full description

Bibliographic Details

Main Author:	Cheong, Jean Ne
Format:	Thesis
Language:	en English
Published:	2008
Subjects:	Food - Biotechnology - Case studies
Online Access:	http://psasir.upm.edu.my/id/eprint/5721/1/FSTM_2008_11_abstract.pdf http://psasir.upm.edu.my/id/eprint/5721/
Tags:	Add Tag No Tags, Be the first to tag this record!