Oil-water emulsions stabilized by sodium caseinate or whey protein isolate as influenced by glycerol monostearate

Oil-water emulsions stabilized by sodium caseinate or whey protein isolate as influenced by glycerol monostearate

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	EUSTON, S.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 5 (1998), p. 916-920
Materias:	Alimentos Caseinatos Proteínas de suero de leche Emulsión Aceites Agua Glicerol Adsorción
Publicación relacionada:	Contenido en: Journal of Food Science

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