Rheological properties of model dairy emulsions as affected...

Innovative Food Science & Emerging Technologies 2010 Vol. 11; Iss. 4

Rheological properties of model dairy emulsions as affected by high pressure homogenization

Marialuisa Biasutti, Elena Venir, Giulia Marchesini, Nadia Innocente
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:
11
Year:
2010
Language:
english
DOI:
10.1016/j.ifset.2010.07.007
File:
PDF, 849 KB
english, 2010
Conversion to is in progress
Conversion to is failed