Emulsion Stability as Affected by Competitive Adsorption Between an Oil‐Soluble Emulsifier and Milk Proteins at the Interface
- 1 January 1998
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 63 (1), 39-43
- https://doi.org/10.1111/j.1365-2621.1998.tb15671.x
Abstract
No abstract availableKeywords
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