The effects of processing conditions on the rheology and physicochemical properties of milk protein-stabilized O/W emulsions

Milchwissenschaft

Volumn 56, Issue 2, 2001, Pages 63-66

  Dybowska, Brygida E ^a  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035587105     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

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