Effect of surfactant and freeze-thaw stability on coconut milk emulsions / Nur Zainatul Fekehah Abu Bakar



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Abu Bakar, Nur Zainatul FekehahUNSPECIFIED
Subjects: Q Science > QD Chemistry > Organic chemistry
S Agriculture > SB Plant culture > Fruit and fruit culture
T Technology > TP Chemical technology > Food processing and manufacture
Divisions: Faculty of Applied Sciences
Item ID: 9655
Uncontrolled Keywords: Effect, surfactant, freeze-thaw, stability, coconut milk emulsions
Last Modified: 24 Feb 2017 06:39

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Filename: PPb_NUR ZAINATUL FEKEHAH ABU BAKAR AS 13_5 1.pdf

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