Gum Arabic: a narrative emulsifying agent
This study is an effort to explore the potentials of Gum Arabic (GA) as a halal food additive focusing on its emulsifying properties. Emulsions are prepared by vigorously shaking the mixtures of oil phase and aqueous phase containing this emulsifier. The effect of various processing parameters of...
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| 主要な著者: | , , |
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| フォーマット: | 図書の章 |
| 言語: | English |
| 出版事項: |
IIUM Press
2011
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| 主題: | |
| オンライン･アクセス: | http://irep.iium.edu.my/20958/1/Gum_arabic_-_C13.pdf http://irep.iium.edu.my/20958/ http://rms.research.iium.edu.my/bookstore/default.aspx |
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