FACTORS THAT INFLUENCE THE COALESCENCE STABILITY OF PROTEIN-STABILIZED EMULSIONS, ESTIMATED FROM THE PROPORTION OF OIL EXTRACTED BY HEXANE

被引：24
|
作者：
TORNBERG, E [1 ]
EDIRIWEERA, N [1 ]
机构：
[1] CISIR,COLOMBO 7,SRI LANKA
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1988年 / 46卷 / 01期
关键词：
D O I：
10.1002/jsfa.2740460110
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：93 / 113
页数：21
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