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Heat Stability of Oil-in-Water Emulsions Containing Milk Proteins: Effect of Ionic Strength and pH

✍ Scribed by JOSEPHINE A. HUNT; DOUGLAS G. DALGLEISH

Book ID: 108820783
Publisher: Institute of Food Technologists
Year: 1995
Tongue: English
Weight: 608 KB
Volume: 60
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1995.tb06306.x

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