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Rheology and Stability of Olive Oil Cream Emulsion:: Stabilized by Sucrose Fatty Acid Ester Nonionic Surfactant

Name: Rheology and Stability of Olive Oil Cream Emulsion:: Stabilized by Sucrose Fatty Acid Ester Nonionic Surfactant
Brand: HsiaoWei Tan
SKU: 5759657

Brand : LAP Lambert Academic Publishing, Binding : Taschenbuch, Label : LAP LAMBERT Academic Publishing, Publisher : LAP LAMBERT Academic Publishing, medium : Taschenbuch, numberOfPages : 128, publicationDate : 2011-09-30, authors : HsiaoWei Tan, Misni Misran, ISBN : 3846507636

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Rheology and Stability of Olive Oil Cream Emulsion:: Stabilized by Sucrose Fatty Acid Ester Nonionic Surfactant