Effect of emulsifier type on physicochemical properties of water-in-oil emulsions for confectionery applications-Reference-Cited by-同舟云学术

Effect of emulsifier type on physicochemical properties of water-in-oil emulsions for confectionery applications

Published:2016-02-19 Issue:4 Volume:51 Page:1026-1033
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Mazo Rivas Juan Camilo¹^ORCID,Schneider Yvonne¹,Rohm Harald¹

Affiliation:

1. Chair of Food Engineering; Technische Universität Dresden; Dresden 01062 Germany

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference32 articles.

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