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Effect of sucrose on phase behavior of aqueous phase/polyoxyethylene sorbitan fatty acid ester (Tween xx)/vegetable oil systems and food nano-emulsification using low-energy methods
Prasert, Waraporn, Gohtani, ShoichiVolume:
168
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2015.07.026
Date:
January, 2016
File:
PDF, 2.70 MB
english, 2016