Characterisation of emulsion properties and of interface composition in O/W emulsions prepared with hen egg yolk, plasma and granules

Author: Le Denmat M.   Anton M.   Beaumal V.  

Publisher: Elsevier

ISSN: 0268-005X

Source: Food Hydrocolloids, Vol.14, Iss.6, 2000-11, pp. : 539-549

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Abstract