The influence of the interaction of mono- and diglycerides with milk proteins on the rheology and stability of food emulsions | Influence of the interaction of mono- and diglycerides with milk proteins on the rheology and stability of food emulsions [Corn oil-in-water emulsions]
1983
Doxastakis, G. | Sherman, P.
AGROVOC Keywords
Bibliographic information
Instrumental analysis of foods / edited by George Charalambous, George Inglett
Publisher
New York : Academic Press, 1983.
Other Subjects
Food composition and quality - dairy products
Language
English
Note
Includes 2 p. references.
Type
Monograph; Book; Text
2024-02-27
MODS
Data Provider
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