Estabilizacion de emulsiones alimentarias aceite en agua por modificacion del contenido en emulsionante y estabilizante.

1996

Gallegos C. | Franco J.M. | Trujillo J.E. | Algeciras J.L.

Published in

Alimentacion. Equipos y Tecnologia

ISSN 0212-1689

Pagination

v.103-109

Other Subjects

Estado fisico; Emulsifiant; Viscosite; Etat physique

Language

Spanish; Castilian

Note

4 fig., 7 tab.; 18 ref.

Translated Title

English. [Stabilization of oil-in-water food emulsions by modification of its emulsifies and stabilizer content]. [Spanish]

Type

Journal Article

Source

Alimentacion.-Equipos-y-Tecnologia (Espana). (Ene-Feb 1996). (no.1) p. 103-109.

Corporate Author

Sevilla Univ. (Espana). Facultad de Quimica

Universidad Catolica de Valparaiso, Quillota (Chile). Fac. de Agronomia.

In AGRIS since: 2012-11-15

Format: AGRIS AP

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