Characteristics and Flavor Retention of Structured Emulsion from Pomelo (Citrus maxima) Residue
A growing awareness of consumer health has currently led to the increasing demand for healthy foods. To address this trend, food recipes have moved to products with lower fat content. According to our previous work, pomelo (Citrus maxima) fiber gel showed a promising property as a fat replacer. How...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | บทความวารสาร |
| Language: | English |
| Published: |
Science Faculty of Chiang Mai University
2019
|
| Online Access: | http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=8974 http://cmuir.cmu.ac.th/jspui/handle/6653943832/64083 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Chiang Mai University |
| Language: | English |