Cream-like emulsions prepared with soy milk 1: Stability studies and formulation;Emulsiones tipo crema preparadas a base de leche de soja 1: Estudios de estabilidad y determinación de las formulaciones

Grasas y Aceites

Volumn 56, Issue 1, 2005, Pages 59-66

  Márquez, Andrés L ^a   Palazolo, Gonzalo G ^a   Wagner, Jorge R ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Creaming; Creams; Emulsions; Formulation; Soy milk; Stability

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; DROPS; EMULSIFICATION; EMULSIONS; OILS AND FATS; SUNFLOWER OIL;

CREAMING; CREAMS; DROPLET DISTRIBUTION; DROPLET SIZES; EMULSION STABILITY; FORMULATION; SOY MILK; STABILITY STUDY;

STABILITY;

GLYCINE MAX; HELIANTHUS;

EID: 27844476724     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2005.v56.i1.135     Document Type: Article

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