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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| Main Authors: | , , |
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| Format: | บทความวารสาร |
| Language: | English |
| Published: |
Science Faculty of Chiang Mai University
2019
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| 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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