Quality of Emulsions Based on Modified Watermelon Seed Oil, Stabilized with Orange Fibres
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DOI: 10.3390/molecules27020513
Abstract: The aim of the study was to evaluate emulsion systems prepared on the basis of blended fat in different ratios (watermelon seed oil and mutton tallow) stabilised by orange fibres and xanthan gum. Emulsions were… read more here.
Keywords: seed; seed oil; orange fibres; watermelon seed ... See more keywords