Effect of pH on interface composition and on quality of...

Effect of pH on interface composition and on quality of oil-in-water emulsions made with hen egg yolk

Marc Anton, Gilles Gandemer
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Volume:
12
Year:
1999
Language:
english
Pages:
8
DOI:
10.1016/s0927-7765(98)00089-7
File:
PDF, 139 KB
english, 1999
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