An Integrated Approach to the Development of Reduced-Fat Food Emulsions
- 1 August 1998
- journal article
- research article
- Published by Taylor & Francis in Critical Reviews in Food Science and Nutrition
- Vol. 38 (6) , 511-536
- https://doi.org/10.1080/10408699891274291
Abstract
(1998). An Integrated Approach to the Development of Reduced-Fat Food Emulsions. Critical Reviews in Food Science and Nutrition: Vol. 38, No. 6, pp. 511-536.This publication has 0 references indexed in Scilit: