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...

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Bibliographic Details
Main Authors: Yot Boontongkong, Jaruwan Yaemsiri, Pawadee Methacanon
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
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Institution: Chiang Mai University
Language: English

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