Physicochemical stability of egg protein-stabilised...

International Journal of Food Science & Technology 2014 / 11 Vol. 49; Iss. 11

Physicochemical stability of egg protein-stabilised oil-in-water emulsions supplemented with vegetable powders

Raikos, Vassilios, Neacsu, Madalina, Morrice, Philip, Duthie, Garry
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Volume:
49
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12565
Date:
November, 2014
File:
PDF, 137 KB
english, 2014
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