Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions
2000
LE DENMAT, M. | Anton, Marc | Beaumal, Valerie | Gandemer, Gilles
Библиографическая информация
Язык
Английский
Тип
Poster
Источник
Food Colloids 2000. Fundamentals of formulation
2021-03-15
AGRIS AP
Поставщик данных
Эту запись предоставил Institut national de la recherche agronomique
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