Current status on novel ways for stabilizing food dispersions by oleosins, particles and microgels

Current Opinion in Food Science

Volumn 3, Issue , 2015, Pages 94-109

  Rayner, Marilyn ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84936806721     PISSN: 22147993     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cofs.2015.05.006     Document Type: Review

References (119)

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