Effect of sweet potato pectin on multilayer emulsion stability
Sweet potato (Ipomoea batatas) is a good alternative source of pectin which has the potential for stabilization of emulsion. This study aimed to optimize the extraction of pectin from sweet potato peels, and to investigate the effect of sweet potato pectin on multilayer emulsion stability. Response...
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| Format: | Thesis |
| Language: | English |
| Published: |
2018
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| Online Access: | http://eprints.utm.my/id/eprint/81467/1/NurulHazirahHamidonMFChE2018.pdf http://eprints.utm.my/id/eprint/81467/ http://dms.library.utm.my:8080/vital/access/manager/Repository/vital:119780 |
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