Effect of Tween 20, emulsification temperature and ultrasonication intensity on structured emulsions with monoglycerides
| Autor: | Prodromidis, Prodromos, Katsanidis, Eugenios, Biliaderis, Costas G., Moschakis, Thomas |
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| Zdroj: | In Food Hydrocolloids June 2024 151 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect