Formulation and Physical Properties of Citronella Oil Emulsion on Differences in Emulsifiers With The Addition of Maltodextrin
(2023)
Journal Article
Puspitarini Siswanto, A., Dwi Ariyanto, H., Endy Yulianto, M., Muhammad Faisal, M., Kusuma Wardani, O., & Kuvshinov, D. (2023). Formulation and Physical Properties of Citronella Oil Emulsion on Differences in Emulsifiers With The Addition of Maltodextrin. Materials Today: Proceedings, 87(2), 147-151. https://doi.org/10.1016/j.matpr.2023.02.389
Various studies have shown that citronella oil is a fatty oil that is efficacious for reducing microbial activity in food. Emulsions are preparations containing two immiscible substances, usually water and oil, where the liquid which when dispersed b... Read More about Formulation and Physical Properties of Citronella Oil Emulsion on Differences in Emulsifiers With The Addition of Maltodextrin.