Water-in-Oil-in-Water (W/O/W) Double Emulsion Morphology and Its Degradation on Instant Noodle Seasoning

Water-in-Oil-in-Water (W/O/W) Double Emulsion Morphology and Its Degradation on Instant Noodle Seasoning

This experiment aims to the observed morphology, reduction of fineness and distribution particle deterioration of W/O/W double emulsion in instant noodle seasonings which is kept in 3 weeks with different storage temperature and NaCl level treatments. Emulsion structure has an important role to hamp...

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Bibliographic Details
Main Authors: Irene Raras Nawangsasi, Yoyok Budi Pramono, Antonius Hintono, Vita Paramita
Format: Article
Language:English
Published: Universitas Gadjah Mada 2018-07-01
Series:Agritech
Subjects:
double emulsion
morphology
seasoning
Online Access:https://jurnal.ugm.ac.id/agritech/article/view/27550

Internet

https://jurnal.ugm.ac.id/agritech/article/view/27550

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