Effect of emulsifier and viscosity on oil separation in ready-to-use therapeutic food
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.3109/09637486.2015.1077784
Reference9 articles.
1. Functionality of Palm Oil as a Stabilizer in Peanut Butter
2. OVERALL ACCEPTABILITY and SENSORY PROFILES of UNSTABILIZED PEANUT BUTTER and PEANUT BUTTER STABILIZED WITH PALM OIL
3. Sensory and Physical Properties of Peanut Butter Treated with Palm Oil and Hydrogenated Vegetable Oil to Prevent Oil Separation
4. Palm oil products in cooking fats
5. Characterization of the consistency of gruels consumed by infants in developing countries: assessment of the Bostwick consistometer and comparison with viscosity measurements and sensory perception
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