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Rambutan (Nephelium lappaceum) kernel olein as a non-hydrogenated fat component for developing model non-dairy liquid creamer: effect of emulsifier concentration, sterilization, and pH

Crossref DOI link: https://doi.org/10.1007/s13197-020-04477-4

Published Online: 2020-04-28

Published Print: 2020-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Wanthong, Tanawan

Klinkesorn, Utai https://orcid.org/0000-0002-4024-1939
Funding

Funding for this research was provided by:

Center of Advanced Studies for Agriculture and Food (CASAF), Kasetsart University
License Information

Text and Data Mining valid from 2020-04-28

Version of Record valid from 2020-04-28
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Article History

Revised: 8 April 2020

Accepted: 23 April 2020

First Online: 28 April 2020

Compliance with ethical standards

:

: The authors declare that they have no conflict of interest.

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