Adsorption at the oil–water interface and emulsifying properties of native granules from egg yolk: effect of aggregated state

✍ Scribed by M. Anton; V. Beaumal; G. Gandemer

• Book ID: 114199797
• Publisher: Elsevier Science
• Year: 2000
• Tongue: English
• Weight: 208 KB
• Volume: 14
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/s0268-005x(00)00009-6