Effect of emulsifiers and fat crystals on shear induced droplet break-up, coalescence and phase inversion
Ian T. Norton, Fotis Spyropoulos, Phil W. CoxVolume:
23
Year:
2009
Language:
english
Pages:
6
DOI:
10.1016/j.foodhyd.2008.09.014
File:
PDF, 357 KB
english, 2009