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.
Ключевые слова АГРОВОК
Библиографическая информация
Instrumental analysis of foods / edited by George Charalambous, George Inglett
Издатель
New York : Academic Press, 1983.
Другие темы
Food composition and quality - dairy products
Язык
Английский
Примечание
Includes 2 p. references.
Тип
Monographic; Text
2024-02-27
MODS
Поставщик данных
Эту запись предоставил National Agricultural Library
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