Food emulsifiers: Surface activity, edibility, manufacture, composition, and application
- 1 June 1976
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 53 (6Part2), 400-407
- https://doi.org/10.1007/bf02605731
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Phase behaviour and rheological properties of aqueous systems of industrial distilled monoglyceridesChemistry and Physics of Lipids, 1968
- Mass Spectrometry of Glycerolacto Esters.Acta Chemica Scandinavica, 1968
- Modification of vegetable oilsJournal of Oil & Fat Industries, 1946