Article

Emulsions made with milk proteins: formation and stability towards calcium ions

Douglas G. Dalgleish

1998
Leatherhead Food Research Surrey (GBR)

Localisation: CNUDST (TUN01)
Code de rangement: Br.BIB.999

Published in: Leatherhead Food ra Food Industry Journal: vol. 1 (no 2), pp. 80-85

The record appears in these collections:
Articles & Preprints > Articles

 Record created 2018-02-09, last modified 2018-02-09


Rate this document:

Rate this document:
1
2
3
 
(Not yet reviewed)