Emulsification of non-aqueous foams stabilized by fat crystals: Towards novel air-in-oil-in-water food colloids. [electronic resource]

By: Contributor(s): Producer: 20190805Description: 49-56 p. digitalISSN:
  • 1873-7072
Subject(s): Online resources: In: Food chemistry vol. 293
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Publication Type: Journal Article

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