Rheological properties, emulsion and oxidative stability of cocoa butter based salad dressing during storage

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Rheological properties, emulsion and oxidative stability of cocoa butter based salad dressing during storage

This study was carried out to determine the rheological property, emulsion stability, optimal microscope observation and oxidative stability of the newly formulated cocoa butter salad dressing (CBSD) and its storage study at 18 °C for 28 days. The most stable ratio 20 % CBSD was selected for the sto...

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Bibliographic Details
Main Authors:	Ishak, Izzreen, Hussain, N., Mohd Hariri, N. A.
Format:	Conference or Workshop Item
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/60333/ http://psasir.upm.edu.my/id/eprint/60333/1/46-14.pdf

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