Oil-in-Water Emulsions Stabilized by Sodium Caseinate or Whey Protein Isolate as influenced by Glycerol Monostearate

✍ Scribed by SUSAN E. EUSTON; HARJINDER SINGH; PETER A. MUNRO; DOUGLAS G. DALGLEISH

• Book ID: 108820875
• Publisher: Institute of Food Technologists
• Year: 1996
• Tongue: English
• Weight: 164 KB
• Volume: 61
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1996.tb10901.x