Stability and Uniformity of Oil Droplets in Preparation of O/W Emulsion Agar Gel.
- 1 January 1996
- journal article
- Published by Japanese Society for Food Science and Technology in Food Science and Technology International, Tokyo
- Vol. 2 (1) , 16-18
- https://doi.org/10.3136/fsti9596t9798.2.16
Abstract
No abstract availableKeywords
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