Composite structure formation in whey protein stabilized O/W emulsions. I. Influence of the dispersed phase on viscoelastic properties
Authors:
- C.K. Reiffers-MagnaniCRC.K. Reiffers-Magnani
- J.L. CuqJCJ.L. Cuq
- H.J. WatzkeHWH.J. Watzke
- 1 July 1999
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 13 (4) , 303-316
Abstract
No abstract availableKeywords
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