Open AccessSENSORY EVALUATION AND CHARACTERIZATIONS OF EMULSION CONTAINING SODIUM CHLORIDE AND ITS APPLICATION IN CORN SOUP
Author(s) -
Melanie Cornelia,
Irene Triyanti,
Teguh Prasetia,
Cathy Purnomo
Publication year - 2016
Publication title -
jurnal teknologi dan industri pangan/jurnal teknologi dan industri pangan (edisi online)
Language(s) - English
Resource type - Journals
eISSN - 2087-751X
pISSN - 1979-7788
DOI - 10.6066/jtip.2016.27.2.157
Subject(s) - emulsion , xanthan gum , chemistry , food science , sodium , viscosity , corn oil , salt (chemistry) , chromatography , rheology , materials science , biochemistry , organic chemistry , composite material