| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6988657 | Food Hydrocolloids | 2014 | 7 Pages |
Abstract
Figure: Peroxide values of fish oil emulsions produced with CBS stored for 10 days at 4 °C in dark.S-7.5 = Emulsions produced by only soy protein isolate (SPI) &7.5% fish oil; SR-7.5 = Emulsions produced by SPI, resistant starch (RS) from CBS &7.5% fish oil; SH-7.5 = Emulsions produced by SPI, Hylon VII &7.5% fish oil; S-5 = Emulsions produced by only SPI & 5% fish oil; SR-5 = Emulsions produced by SPI, RS from CBS & 5% fish oil; SH-5 = Emulsions produced by SPI, Hylon VII & 5% fish oil.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Taslima Ayesha Aktar Nasrin, Anil Kumar Anal,