Potential application of unconsumed liquid from commercial canned food products in fabrication and characterisation of non-dairy edible foam
Nowadays, the number of people restricted to consume egg and dairy products are increasing. Consequently, product formulation has to be tailored to suit with that dietary requirement. Therefore, this research is conducted to screen and characterise the properties of alternative sources for foam deve...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Zes Rokman Resources
2020
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/32237/3/Potential%20application%20of%20unconsumed%20liquid%20from%20commercial%20canned%20food%20products%20in%20fabrication%20and%20characterisation%20of%20non-dairy%20edible%20foam_ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/32237/1/Potential%20application%20of%20unconsumed%20liquid%20from%20commercial%20canned%20food%20products%20in%20fabrication%20and%20characterisation%20of%20non-dairy%20edible%20foam.pdf |
Internet
https://eprints.ums.edu.my/id/eprint/32237/3/Potential%20application%20of%20unconsumed%20liquid%20from%20commercial%20canned%20food%20products%20in%20fabrication%20and%20characterisation%20of%20non-dairy%20edible%20foam_ABSTRACT.pdfhttps://eprints.ums.edu.my/id/eprint/32237/1/Potential%20application%20of%20unconsumed%20liquid%20from%20commercial%20canned%20food%20products%20in%20fabrication%20and%20characterisation%20of%20non-dairy%20edible%20foam.pdf