Emulsifying properties of food by-products: Valorizing...

Colloids and Surfaces A: Physicochemical and Engineering Aspects 2019 / 05 Vol. 568

Emulsifying properties of food by-products: Valorizing apple pomace and oat bran

Huc-Mathis, D., Journet, C., Fayolle, N., Bosc, V.
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Volume:
568
Language:
english
Journal:
Colloids and Surfaces A: Physicochemical and Engineering Aspects
DOI:
10.1016/j.colsurfa.2019.02.001
Date:
May, 2019
File:
PDF, 6.67 MB
english, 2019
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