Controlling W/O/W multiple emulsion microstructure by osmotic swelling and internal protein gelation

出版年份 2013 全文链接

标题

作者

关键词

出版物

Volume 54, Issue 2, Pages 1613-1620

出版商

Elsevier BV

发表日期

2013-09-29

DOI

10.1016/j.foodres.2013.09.035

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