Effect of surfactant sucrose ester on physical properties of dairy whipped emulsions in relation to those of O/W interfacial layers. [electronic resource]

By: Contributor(s): Producer: 20061129Description: 495-503 p. digitalISSN:
  • 0021-9797
Subject(s): Online resources: In: Journal of colloid and interface science vol. 295
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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