Stability of oil-in-water emulsions. The effect of dispersed phase and polysaccharide on creaming
- 15 September 1986
- journal article
- Published by Elsevier in Colloids and Surfaces
- Vol. 20 (1-2) , 65-80
- https://doi.org/10.1016/0166-6622(86)80228-1
Abstract
No abstract availableKeywords
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