Rheological properties of corn oil emulsions stabilized by commercial micellar casein and high pressure homogenization

标题
Rheological properties of corn oil emulsions stabilized by commercial micellar casein and high pressure homogenization
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 42, Issue 1, Pages 307-311
出版商
Elsevier BV
发表日期
2008-04-24
DOI
10.1016/j.lwt.2008.04.005

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