Water-in-oil-in-water double emulsions for food...

Food Hydrocolloids 1991 Vol. 4; Iss. 5

Water-in-oil-in-water double emulsions for food applications: yield analysis and rheological properties

Bruno de Cindio, Gianni Grasso, Domenico Cacace
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
4
Year:
1991
Language:
english
Pages:
15
DOI:
10.1016/s0268-005x(09)80130-6
File:
PDF, 2.23 MB
english, 1991
Conversion to is in progress
Conversion to is failed