Formation of Coconut Oil By–Product Protein Concentrate–Pectin Through Electrostatic Interaction to Improve Emulsifying Properties

Ajeng Dyah Kurniawati, Chusnul Hidayat, Arima Diah Setiowati

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DOI: 10.20961/agrihealth.v4i1.70577
Published: 3
Container: AgriHealth
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.20961/agrihealth.v4i1.70577,
  title = {Formation of Coconut Oil By–Product Protein Concentrate–Pectin Through Electrostatic Interaction to Improve Emulsifying Properties},
  author = {Ajeng Dyah Kurniawati and Chusnul Hidayat and Arima Diah Setiowati},
  year = {2023},
  journal = {AgriHealth},
  doi = {10.20961/agrihealth.v4i1.70577},
  url = {https://doi.org/10.20961/agrihealth.v4i1.70577}
}

RIS

TY  - JOUR
TI  - Formation of Coconut Oil By–Product Protein Concentrate–Pectin Through Electrostatic Interaction to Improve Emulsifying Properties
AU  - Ajeng Dyah Kurniawati
AU  - Chusnul Hidayat
AU  - Arima Diah Setiowati
PY  - 2023
JO  - AgriHealth
DO  - 10.20961/agrihealth.v4i1.70577
UR  - https://doi.org/10.20961/agrihealth.v4i1.70577
ER  -

APA

Kurniawati, A. D., Hidayat, C., & Setiowati, A. D. (2023). Formation of Coconut Oil By–Product Protein Concentrate–Pectin Through Electrostatic Interaction to Improve Emulsifying Properties. AgriHealth. https://doi.org/10.20961/agrihealth.v4i1.70577

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doaj · retrieved 2026-09-27T12:28:18.630Z