Jojoba Oil/Water Emulsions Stabilized by BSA and Egg...

Journal of Dispersion Science and Technology 2012 / 07 Vol. 33; Iss. 7

Jojoba Oil/Water Emulsions Stabilized by BSA and Egg Proteins: A Study Using Conductivity Technique

Azzam, Mohammed O. J., Al-Malah, Kamal I., Omari, Rabiah M.
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Volume:
33
Language:
english
Journal:
Journal of Dispersion Science and Technology
DOI:
10.1080/01932691.2011.590440
Date:
July, 2012
File:
PDF, 433 KB
english, 2012
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