Structural changes in oil-in-water emulsions during the manufacture of ice cream - Concepedia

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Structural changes in oil-in-water emulsions during the manufacture of ice cream

80

Citations

11

References

1994

Year

Jean-Luc Gelin, L. Poyen, J.-L. Courthaudon, Martine Le Meste, Denis Lorient

Food Hydrocolloids

Structural ChangesMicroemulsionRheologyOil-in-water EmulsionsIce CreamFood EngineeringFood ProcessingEmulsionHealth Sciences

References

	Year	Citations

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