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EFFECT OF GLYCEROL AND VEGETABLE OIL ONCREAMING STABILITY, TURBIDITY LOSS RATE,CLOUDINESS AND FLAVOR
[会议论文] 作者:SeyedHamedMirhosseini,;ChinPingTan;,
来源:第十四届世界食品科技大会 年份:2008
The influence of type and concentration of twoemulsion components namely glycerol (0,0.5,1 and 1.5% w/w)and vegetable oil (0,2,3 and 4% w/w) on the emulsion...
[期刊论文] 作者:YuHuaWong,WaiYanTan,ChinPingTan,KamariahLong,KarLinNyam,
来源:亚太热带生物医学杂志(英文版) 年份:2014
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