Physicochemical properties and storage stability of margarine containing anthocyanins from roselle calyces

Physicochemical properties and storage stability of margarine containing anthocyanins from roselle calyces

Addition of encapsulated anthocyanins in margarine formulation improves the stability of margarine. In this study, investigation on the storage and stability characteristics of water-in-oil emulsion, i.e. margarine, containing encapsulated or non-encapsulated anthocyanins from Roselle was carried ou...

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Bibliographic Details
Main Authors: Zaidel, D. N. A., Sahat, N. S., Jusoh, Y. M. M., Muhamad, I. I.
Format: Article
Published: Italian Association of Chemical Engineering - AIDIC 2017
Subjects:
TP Chemical technology
Online Access:http://eprints.utm.my/id/eprint/75836/
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85019496912&doi=10.3303%2fCET1756176&partnerID=40&md5=6d82afa23654866447c7a53270dba61b
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Institution: Universiti Teknologi Malaysia

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http://eprints.utm.my/id/eprint/75836/
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85019496912&doi=10.3303%2fCET1756176&partnerID=40&md5=6d82afa23654866447c7a53270dba61b

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