The interaction iron – casein in food emulsion
2016
Sturza, Rodica | Verejan, Ana
The work presents the study over typical food oil-in-water emulsions fortified with inorganic iron introduced as ferrous sulfate and animal proteins represented by caseins. The study includes the analysis of electro-chemical properties of emulsions depending on the environmental factors and emulsions’ stabilization by proteins as emulsifying agents.
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Издатель Technical University of Moldova
Эту запись предоставил Technical University of Moldova