Response surface modeling for optimization of formulation variables and physical stability assessment of walnut oil-in-water beverage emulsions
- 31 January 2012
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 26 (1), 293-301
- https://doi.org/10.1016/j.foodhyd.2011.06.006
Abstract
No abstract availableKeywords
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