Stability and Rheological Properties of Egg Yolk Granule Stabilized Emulsions with Pectin and Guar Gum (Englisch)
- Neue Suche nach: Ercelebi, E. Alben
- Neue Suche nach: Ercelebi, E. Alben
- Neue Suche nach: Ibanoglu, E.
In:
International journal of food properties
;
13
, 3
; 618-631
;
2010
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Stability and Rheological Properties of Egg Yolk Granule Stabilized Emulsions with Pectin and Guar Gum
-
Beteiligte:Ercelebi, E. Alben ( Autor:in ) / Ibanoglu, E.
-
Erschienen in:International journal of food properties ; 13, 3 ; 618-631
-
Verlag:
- Neue Suche nach: Taylor & Francis
-
Erscheinungsort:Philadelphia, PA
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Erscheinungsdatum:2010
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ISSN:
-
ZDBID:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 58.34 / 49.25
- Weitere Informationen zu Basisklassifikation
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Schlagwörter:
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Klassifikation:
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Datenquelle:
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Stability and Rheological Properties of Egg Yolk Granule Stabilized Emulsions with Pectin and Guar GumErcelebi, E. Alben / Ibanoglu, E. et al. | 2010
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