Search Results - Ho, Hsinhsuan

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  1. 1
    Utilization of dried Japanese apricot and avocado fruit powders as an emulsifying agent: The importance of the powder-dispersed phase in emulsification

    Utilization of dried Japanese apricot and avocado fruit powders as an emulsifying agent: The importance of the powder-dispersed phase in emulsification by Ho, Hsinhsuan, Ishii, Toya, Matsumiya, Kentaro, Iwasa, Maki, Matsumura, Yasuki

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  2. 2
    Effects of powder-added phase on emulsifying properties of avocado powder under acidified and salted conditions

    Effects of powder-added phase on emulsifying properties of avocado powder under acidified and salted conditions by Ho, Hsinhsuan, Ishii, Toya, Matsumiya, Kentaro, Nambu, Yuko, Matsumura, Yasuki

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