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关键词
书目信息
Instrumental analysis of foods / edited by George Charalambous, George Inglett
出版者
New York : Academic Press, 1983.
其它主题
Food composition and quality - dairy products
语言
英语
注释
Includes 2 p. references.
类型
Monographic; Text
2024-02-27
MODS
