Publication | Closed Access
Effect of high-pressure treatment on rheology of oil-in-water emulsions prepared with hen egg yolk
55
Citations
41
References
2001
Year
High-pressure TreatmentFood ColloidHen Egg YolkRheological PropertyRheologyOil-in-water EmulsionsFood EngineeringEmulsion
| Year | Citations | |
|---|---|---|
Page 1
Page 1