Characterization of oil-in-water emulsions stabilized by hen's egg yolk granule
- 1 April 1998
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 12 (2), 203-210
- https://doi.org/10.1016/s0268-005x(98)00031-9
Abstract
No abstract availableKeywords
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