Effect of emulsifiers and fat crystals on shear induced droplet break-up, coalescence and phase inversion (2009)
Attributed to:
Design of complex microstructures and processes for advanced salt reduction in foods
funded by
EPSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2008.09.014
Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2008.09.014
Type: Journal Article/Review
Parent Publication: Food Hydrocolloids
Issue: 6