Physical properties of dressing-type oil in water
emulsions as affected by okra gum-xanthan
gum-corn starch interactions

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Physical properties of dressing-type oil in water emulsions as affected by okra gum-xanthan gum-corn starch interactions

Okra gum is one of potential hydrocolloids due to its’ suspending and emulsifying abilities and blending it with other gums shall widen its application in emulsion-based food products. Therefore, interaction effects of okra gum (OG), xanthan gum (XG) and corn starch (CS) on the physical properties...

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Bibliographic Details
Main Authors:	Nor Hayati Ibrahim, Chang, Hon Weng
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2017
Online Access:	http://journalarticle.ukm.my/12312/ http://journalarticle.ukm.my/12312/1/46_01_19.pdf

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