Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Shane N.D. Lal"'
Publikováno v:
Advances in Colloid and Interface Science. :433-437
The role played by low molecular weight emulsifiers (mono- and di-glycerides) and non-dairy stabilizers (alginates, carrageenans, gums and gelatins) in the formation and stabilization of liquid milk (and specifically a functionalized milk containing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5bc7b6267824e709ef8f7443e3f2609
https://doi.org/10.1016/j.cis.2006.05.009
https://doi.org/10.1016/j.cis.2006.05.009
