Formulation and stability ofwater-in-virgin coconut oil

microemulsion using ternary foodgrade nonionic surfactants

by Joshua Ronal

Submission date: 15-Oct-2017 04:46PM (UTC+0700)Submission ID: 862832136File name: 2.pdf (474.43K)Word count: 4558Character count: 24622

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1 93%

2 1%

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Formulation and stability of water-in-virgin coconut oilmicroemulsion using ternary food grade nonionic surfactantsORIGINALITY REPORT

PRIMARY SOURCES

ifrj.upm.edu.myInternet Source

www.cellulosechemtechnol.roInternet Source

210.72.92.31Internet Source

Kumar, Rakesh, Sudhir Kumar, and V. R.Sinha. "Evaluation and Optimization of Water-in-Oil Microemulsion Using Ternary PhaseDiagram and Central Composite Design",Journal of Dispersion Science and Technology,2016.Publicat ion