✦ LIBER ✦
Coalescence of o/w emulsions stabilized by whey and isolate soybean proteins. Influence of thermal denaturation, salt addition and competitive interfacial adsorption
✍ Scribed by Flavio E. Mitidieri; Jorge R. Wagner
- Book ID
- 117672126
- Publisher
- Elsevier Science
- Year
- 2002
- Tongue
- English
- Weight
- 222 KB
- Volume
- 35
- Category
- Article
- ISSN
- 0963-9969
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