Effect of ethylcellulose on the structure and stability of...

Food Research International 2014 / 08 Vol. 62

Effect of ethylcellulose on the structure and stability of non-aqueous oil based propylene glycol emulsions

Ceballos, Marcelo R., Brailovsky, Valentina, Bierbrauer, Karina L., Cuffini, Silvia L., Beltramo, Dante M., Bianco, Ismael D.
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Volume:
62
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2014.03.040
Date:
August, 2014
File:
PDF, 2.32 MB
english, 2014
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