Uses of cetyl cacaoateTM in lipstick development: sensory evaluation
The use of Cetyl CacaoateTM in lipstick formulation was evaluated by varying the porpotion of waxes mixture among carnauba wax, jojoba ester and Cetyl CacaoateTM based on Simplex centroid {3,3} experimental design. Sensory evaluation was carried out by nine trained panels using quantitative descript...
Main Authors: | Samuel Yap, Kian Chee, H. Sarini, A. Aminah, S. Sabariah |
---|---|
Format: | Article |
Language: | English |
Published: |
Universiti Kebangsaan Malaysia
2010
|
Online Access: | http://journalarticle.ukm.my/7324/ http://journalarticle.ukm.my/7324/ http://journalarticle.ukm.my/7324/1/01_Md_Yeaminhossain.pdf |
Similar Items
-
Sensory evaluation techniques
by: Meilgaard
Published: (2007) -
Principles of sensory evaluation of food
by: Amerine (Maynard Andrew) 1911-
Published: (1965) -
Sensory evaluation of food statistical methods and procedures
by: O'Mahony 1942-
Published: (1986) -
Determination of heavy metals concentration in lipstick samples / Nabilah Daud
by: Daud, Nabilah
Published: (2016) -
Effect of electrolyte (NaCl) and temperature on the mechanism of cetyl trimethylammonium bromide micelles
by: Haq, Zia Ul, et al.
Published: (2017)