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STABILITY OF OIL-IN-WATER EMULSIONS. 2. Effects of Oil Phase Volume, Stability Test, Viscosity, Type of Oil and Protein Additive

✍ Scribed by J. C. ACTON; R. L. SAFFLE

Book ID: 108799464
Publisher: Institute of Food Technologists
Year: 2008
Tongue: English
Weight: 346 KB
Volume: 36
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1971.tb03360.x

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