Optimizing emulsion stability of high-oil pourable dressings using different stabilizers
Master of Science === Department of Food Science Institute === Fadi M. Aramouni === To find an optimal formulation of oil-in-water (O/W) emulsion pourable dressings containing 60% and 70% soybean oil, nine stabilizers common to the dressing industry were tested, each at three concentrations. The s...
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| Language: | en_US |
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Kansas State University
2011
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| Online Access: | http://hdl.handle.net/2097/9202 |