Effects of different emulsifiers on physical properties and sensory evaluation of pink guava juice fortified with vitamin E / Nur Ain Abdul halim

Different types of emulsifiers were added into pink guava juice fortified with vitamin E. The type of emulsifiers used includes arabic gum, alginate and Tween 80, and the juices were subjected to the same processing method. The objective of this study is to evaluate the stability of different emulsi...

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Bibliographic Details
Main Author: Abdul halim, Nur Ain
Format: Thesis
Language:English
Published: 2008
Online Access:https://ir.uitm.edu.my/id/eprint/103705/1/103705.pdf
https://ir.uitm.edu.my/id/eprint/103705/
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