A rheological analysis of structured water-in-olive oil emulsions

Title
A rheological analysis of structured water-in-olive oil emulsions
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 107, Issue 3-4, Pages 296-303
Publisher
Elsevier BV
Online
2011-07-25
DOI
10.1016/j.jfoodeng.2011.07.013

Ask authors/readers for more resources

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started