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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Bibliographic Details
Main Author: Hamidon, Nurul Hazirah
Format: Thesis
Language:English
Published: 2018
Subjects:
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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