Preparation of sucrose fatty acid esters as food emulsifers and evaluation of their surface active and emulsification properties

Preparation of sucrose fatty acid esters as food emulsifers and evaluation of their surface active and emulsification properties

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Detalles Bibliográficos
Publicado en:	Grasas y Aceites
Autor principal:	Megahed, Mohamed G.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Grasas y Aceites v. 50, no. 4 (1999), p. 280-282
Materias:	Alimentos Emulsificantes Acidos grasos Esteres Sucrosa
Publicación relacionada:	Contenido en: Grasas y Aceites

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