AFM approach to study the function of PGPR's emulsifying...

Food Structure 2015 / 04 Vol. 4

AFM approach to study the function of PGPR's emulsifying properties in cocoa butter based suspensions

Middendorf, D., Juadjur, A., Bindrich, U., Mischnick, P.
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Volume:
4
Language:
english
Journal:
Food Structure
DOI:
10.1016/j.foostr.2014.11.003
Date:
April, 2015
File:
PDF, 1.76 MB
english, 2015
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