W1/O/W2 double emulsions stabilised by fat crystals--formulation, stability and salt release. (2010)

First Author: Frasch-Melnik S
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.jcis.2010.06.039

PubMed Identifier: 20621305

Publication URI: http://europepmc.org/abstract/MED/20621305

Type: Journal Article/Review

Volume: 350

Parent Publication: Journal of colloid and interface science

Issue: 1

ISSN: 0021-9797