Dispersed phase destabilization in table spreads
Author:
Affiliation:
1. ; School of Nutrition; Ryerson University; 350 Victoria St. M5B 2K3 Toronto ON Canada
2. ; Department of Chemistry, Biology and Chemical Engineering; Ryerson University; M5B 2K3 Toronto Ontario Canada
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference15 articles.
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4. Emulsion Properties of Margarines and Lowfat Spreads;Borwankar;Am. Inst. Chem. Eng. Symp. Series,1990
5. Fat Crystals, Emulsifiers and Liquid Crystals: From Structure to Functionality;Heertje;Pol. J. Food Nutr. Sci.,1998
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