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Emulsifying conditions and processing parameters optimisation of kenaf seed oil-in-water nanoemulsions stabilised by

Ai M Cheong1, Chin P Tan2, Kar L Nyam1

  • 11 Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|February 23, 2018
PubMed

Keywords:
Kenaf (Hibiscus cannabinus L.) seed oilfield emission scanning electron microscopyhomogenisation parametersnanoemulsionsstability

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