The Stability of O/W type emulsions as functions of temperature and the HLB of emulsifiers: The emulsification by PIT-method - Concepedia

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The Stability of O/W type emulsions as functions of temperature and the HLB of emulsifiers: The emulsification by PIT-method

440

Citations

1

References

1969

Year

Kōzō Shinoda, Hiroshi Saito

Journal of Colloid and Interface Science

Food ColloidMicroemulsionFood EngineeringO/w Type EmulsionsEmulsion

References

	Year	Citations

Page 1