Encapsulation of Anthocyanin from Roselle and Red Cabbage for Stabilization of Water-in-Oil Emulsion
Authors:
- Dayang Norulfairuz Abang ZaidelDZDayang Norulfairuz Abang Zaidel
- Nur Shakira SahatNSNur Shakira Sahat
- Yanti Maslina Mohd JusohYJYanti Maslina Mohd Jusoh
- Ida Idayu MuhamadIMIda Idayu Muhamad
Open Access
- 1 January 2014
- journal article
- Published by Elsevier in Agriculture and Agricultural Science Procedia
- Vol. 2, 82-89
Abstract
No abstract availableKeywords
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