Comparison of the Properties of Vegetable Oil/Water and n-Tetradecane/Water Emulsions Stabilized by α-Lactalbumin or β-Casein - Publication - Bridge of Knowledge

Comparison of the Properties of Vegetable Oil/Water and n-Tetradecane/Water Emulsions Stabilized by α-Lactalbumin or β-Casein

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Authors (2)

Agnieszka Wiącek
Emil Chibowski

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Category:: Magazine publication
Type:: Magazine publication
Published in:: ADSORPTION SCIENCE & TECHNOLOGY no. 23, edition 9, pages 777 - 789,
ISSN: 0263-6174
ISSN:: 0263-6174
Publication year:: 2005
DOI:: Digital Object Identifier (open in new tab) 10.1260/026361705776316578
Verified by:: No verification

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