Effect of salt on the inter-relationship between the morphological, emulsifying and interfacial rheological properties of O/W emulsions at oil/water interface
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Published:2020-06
Issue:
Volume:275
Page:109871
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ISSN:0260-8774
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Container-title:Journal of Food Engineering
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language:en
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Short-container-title:Journal of Food Engineering
Author:
Doğan MahmutORCID,
Göksel Saraç MeryemORCID,
Aslan Türker Duygu
Funder
Erciyes University
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