Stability of low-fat oil in water emulsions obtained by ultra turrax, rotor-stator and ultrasound homogenization methods
Cabrera-Trujillo, María Alejandra, Filomena-Ambrosio, Annamaria, Quintanilla-Carvajal, María Ximena, Sotelo-Díaz, Luz IndiraVolume:
13
Langue:
english
Journal:
International Journal of Gastronomy and Food Science
DOI:
10.1016/j.ijgfs.2018.06.002
Date:
October, 2018
Fichier:
PDF, 575 KB
english, 2018