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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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2008
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| 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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