✦ LIBER ✦
Emulsification mechanisms and characterizations of cold, gel-like emulsions produced from texturized whey protein concentrate
✍ Scribed by Khanitta Manoi; Syed S.H. Rizvi
- Book ID
- 113627770
- Publisher
- Elsevier Science
- Year
- 2009
- Tongue
- English
- Weight
- 647 KB
- Volume
- 23
- Category
- Article
- ISSN
- 0268-005X
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