Characteristics of the Membrane Emulsification Method Combined with Preliminary Emulsification for Preparing Corn Oil-in-Water Emulsions.
- 1 January 1996
- journal article
- Published by Japanese Society for Food Science and Technology in Food Science and Technology International, Tokyo
- Vol. 2 (1) , 43-47
- https://doi.org/10.3136/fsti9596t9798.2.43
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- Evaluation of Emulsion Stability by Centrifugation with Conductivity MeasurementsJournal of Food Science, 1990