Sugar Crystallization and Glass Transition as Destabilizing Factors of Protein-Stabilized Emulsions
Leonardo Cornacchia, Yrjö H. RoosVolume:
7
Language:
english
Pages:
9
DOI:
10.1007/s11483-011-9246-8
Date:
March, 2012
File:
PDF, 419 KB
english, 2012