Effect of formulation on structure-function relationships of concentrated emulsions: Rheological, tribological, and microstructural characterization

出版年份 2017 全文链接

标题

作者

关键词

Concentrated emulsion, Rheology, Structure-function relationships, Tribology

出版物

Volume 72, Issue -, Pages 11-26

出版商

Elsevier BV

发表日期

2017-05-29

DOI

10.1016/j.foodhyd.2017.04.034

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