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Formulation and rheological characterization of reduced-calorie food emulsions
| Content Provider | Scilit |
|---|---|
| Author | Cindio, Bruno Cacace, Domenico |
| Copyright Year | 2007 |
| Description | Journal: International Journal of Food Science & Technology |
| Related Links | http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1995.tb01397.x/pdf |
| Ending Page | 514 |
| Page Count | 10 |
| Starting Page | 505 |
| ISSN | 09505423 |
| e-ISSN | 13652621 |
| DOI | 10.1111/j.1365-2621.1995.tb01397.x |
| Journal | International Journal of Food Science & Technology |
| Issue Number | 4 |
| Volume Number | 30 |
| Language | English |
| Publisher | Wiley-Blackwell |
| Publisher Date | 2007-07-01 |
| Access Restriction | Open |
| Subject Keyword | Journal: International Journal of Food Science & Technology Food Science and Technology Emulsion Rheology Water‐in‐oil‐in‐water Emulsion |
| Content Type | Text |
| Resource Type | Article |
| Subject | Industrial and Manufacturing Engineering Food Science |