Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions
- 22 May 2001
- journal article
- Published by Elsevier in Colloids and Surfaces B: Biointerfaces
- Vol. 21 (1-3), 137-147
- https://doi.org/10.1016/s0927-7765(01)00167-9
Abstract
No abstract availableKeywords
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