Influence of the emulsion components and preparation method on the laboratory-scale preparation of o/w emulsions containing different types of dispersed phases and/or emulsifiers
- 1 July 2002
- journal article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 46 (4) , 294-301
- https://doi.org/10.1002/1521-3803(20020701)46:4<294::aid-food294>3.0.co;2-2
Abstract
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