RHEOLOGY OF DOUBLE (W/O/W) EMULSIONS PREPARED WITH SOYBEAN MILK AND FORTIFIED WITH CALCIUM
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2010.00247.x/fullpdf
Reference39 articles.
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4. Partial coalescence in oil-in-water emulsions 2. Influence of the properties of the fat;BOODE;Colloids Surf. A,1993
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