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Book Chapter

Adsorption Structures in Food Emulsions

  • Bergenståhl B
  • Fäldt P
  • Lassen B
Springer Netherlands, (1992), 51-60
DOI: 10.1007/978-94-011-2460-7_4
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Abstract

Mjölk, Produkt, Emulsion, Ytegenskaper, Översikt

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Bergenståhl, B., Fäldt, P., & Lassen, B. (1992). Adsorption Structures in Food Emulsions. In Emulsions — A Fundamental and Practical Approach (pp. 51–60). Springer Netherlands. https://doi.org/10.1007/978-94-011-2460-7_4

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