Formation, rheology and susceptibility to lipid oxidation of multiple emulsions (O/W/O) in table spreads containing omega-3 rich oils

Published 2012 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Formation, rheology and susceptibility to lipid oxidation of multiple emulsions (O/W/O) in table spreads containing omega-3 rich oils
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 51, Issue 2, Pages 484-491
Publisher
Elsevier BV
Online
2012-12-22
DOI
10.1016/j.lwt.2012.12.008

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.