This work investigates the fundamental properties of emulsiΓers that may contribute to the fat-associated sensory attributes of emulsions. Model oil-in-water emulsions were prepared with 0, 12, 24, 36 and 48% oil and emulsi-Γed with seven di β erent emulsiΓers ; two proteins ; sodium caseinate and wh
Effect of activated carbon on the biological treatment of oil-water emulsions
β Scribed by M. Martienssen; J. Simon
- Publisher
- John Wiley and Sons
- Year
- 1996
- Tongue
- English
- Weight
- 510 KB
- Volume
- 16
- Category
- Article
- ISSN
- 0138-4988
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