FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: CREAMING STABILITY
- 1 September 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (5), 1559-1562
- https://doi.org/10.1111/j.1365-2621.1978.tb02542.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: CREAMING STABILITYJournal of Food Science, 1978
- FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: EFFECT OF PROCESSINGJournal of Food Science, 1977