Utilization of dried Japanese apricot and avocado fruit powders as an emulsifying agent: The importance of the powder-dispersed phase in emulsification
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Published:2021-04
Issue:
Volume:294
Page:110411
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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:
Ho Hsinhsuan,
Ishii Toya,
Matsumiya KentaroORCID,
Iwasa Maki,
Matsumura Yasuki
Cited by
4 articles.
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