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Emulsifier free emulsion: Comparative study between a new high frequency ultrasound process and standard emulsification processes
Kaci, Messaouda, Arab-Tehrany, Elmira, Desjardins, Isabelle, Banon-Desobry, Sylvie, Desobry, StephaneVolume:
194
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2016.09.006
Date:
February, 2017
File:
PDF, 2.25 MB
english, 2017