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机译:处女椰子油基乳液产物的稳定性评估
Department of Food Technology Faculty of Food Science and TechnologyUniversiti Putra MalaysiaSerdang Selangor 43400 Malaysia;
Biotechnology Research CenterMalaysian Agricultural Research and Development Institute (MARDI) HeadquartersP.O. Box 12301 Serdang Selangor 50774 Malaysia;
Biotechnology Research CenterMalaysian Agricultural Research and Development Institute (MARDI) HeadquartersP.O. Box 12301 Serdang Selangor 50774 Malaysia;
Department of Food Technology Faculty of Food Science and TechnologyUniversiti Putra MalaysiaSerdang Selangor 43400 Malaysia;
Department of Food Technology Faculty of Food Science and TechnologyUniversiti Putra MalaysiaSerdang Selangor 43400 Malaysia;
Virgin coconut oil; Emulsion; Emulsion stability; Rheological properties; Hydrocolloids; Food supplement;
机译:处女椰子油基乳液产物的稳定性评估
机译:特级初榨橄榄油,初榨椰子油和葡萄籽油对国内油炸的稳定性比较研究
机译:壳聚糖/处女椰子油基乳液基质作为设计超吸收材料的平台
机译:蜂蜜和柠檬酸原始椰子油乳液的特点
机译:单甘油酸酯稳定的水包油乳液的晶体结构稳定性及其在低水分烘烤产品中的功能。
机译:初榨椰子油乳液和市售食品补充剂乳液的理化性质比较研究
机译:处女椰子油基乳液产物的稳定性评估