Stability study of water-in-oil emulsion containing anthocyanins from red cabbage
One of the main factors in the formulation and control of water-in-oil emulsion is the development of desirable solid-to-liquid ratios, achieved by hydrogenation and blending. Formulation of water-in-oil emulsion with bioactive compound could provide additional value and stability to the emulsion fo...
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| Main Authors: | , , , |
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| Format: | Article |
| Published: |
Penerbit UTM Press
2014
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| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/62648/ http://dx.doi.org/10.11113/jt.v69.3163 |
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