Water-in-oil-in-water double emulsions for food applications: yield analysis and rheological properties
- 28 February 1991
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 4 (5) , 339-353
- https://doi.org/10.1016/s0268-005x(09)80130-6
Abstract
No abstract availableKeywords
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