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Publikováno v:
IOP Conference Series: Earth and Environmental Science. 274:012148
Emulsion products, with vegetable oil in a dispersed state, occupy a definite place among promising fatty foods, which increases their digestibility and nutritional value. In addition, food emulsions for different populations can be created by changi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1b28d4e9f15a83a2a9435db3d5edf9b
https://doi.org/10.1088/1755-1315/274/1/012148
https://doi.org/10.1088/1755-1315/274/1/012148
