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Food emulsions--their structures and structure-forming properties

Author:
Dalgleish, D.G.
Source:
Food hydrocolloids 2006 v.20 no.4 pp. 415-422
ISSN:
0268-005X
Subject:
foods, emulsions, emulsifying properties, texture, food quality, droplets, oil-water interface, foams, droplet studies, frozen foods, ultrastructure
Agid:
1380592