Freeze Thaw Stability and Heat Stability of Coconut Oil-in-Water Emulsions and Coconut Milk Emulsions Stabilized by Enzyme-Modified Soy Lecithin
Crossref DOI link: https://doi.org/10.1007/s11483-021-09711-w
Published Online: 2022-04-30
Published Print: 2022-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ariyaprakai, Suwimon http://orcid.org/0000-0002-3434-2119
Text and Data Mining valid from 2022-04-30
Version of Record valid from 2022-04-30
Article History
Received: 12 July 2021
Accepted: 20 December 2021
First Online: 30 April 2022
Declarations
:
: The author declared that having no conflict of interest.