Characterisation of emulsion properties and of interface composition in O/W emulsions prepared with hen egg yolk, plasma and granules
- 15 November 2000
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 14 (6), 539-549
- https://doi.org/10.1016/s0268-005x(00)00034-5
Abstract
No abstract availableKeywords
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