Formulation and stability of water-in-virgin coconut oil microemulsion using ternary food grade nonionic surfactants

International Food Research Journal

Volumn 19, Issue 1, 2012, Pages 259-264

  Rukmini, A ^a   Raharjo, S ^b   Hastuti, P ^b   Supriyadi, S ^b  

^a Gadjah Mada University   (Indonesia)

^b GADJAH MADA UNIVERSITY   (Indonesia)

Author keywords

HLB value; Nonionic surfactant; Virgin coconut oil; w o microemulsion

Indexed keywords

EID: 84856876557     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (24)

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