Rheology and stability of olive oil cream emulsion stabilized by sucrose fatty acid esters nonionic surfactants /

Rheology and stability of olive oil cream emulsion stabilized by sucrose fatty acid esters nonionic surfactants /

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Bibliographic Details
Main Author: Tan, Hsiao Wei
Format: Thesis Book
Language:English
Published: 2009.
Subjects:
Oils and fats > Analysis.
Olive oil > Analysis.
Fatty acids.
Surface active agents.
Online Access:http://dspace.fsktm.um.edu.my/handle/1812/508
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Description
Physical Description:xii, 125 leaves : ill. ; 30 cm.
Bibliography:Bibliography: leaves 112-124.

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