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Apenten, Richard KO and Zhu, Qing-Hong (1996) Interfacial parameters for spans and tweens in relation to water-in-oil-in-water multiple emulsion stability. Food Hydrocolloids, 10 (2). p. 245. [Journal article]
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URL: http://dx.doi.org/10.1016/S0268-005X(96)80041-5
DOI: doi:10.1016/S0268-005X(96)80041-5
| Item Type: | Journal article |
|---|---|
| Faculties and Schools: | Faculty of Life and Health Sciences Faculty of Life and Health Sciences > School of Biomedical Sciences |
| Research Institutes and Groups: | Biomedical Sciences Research Institute Biomedical Sciences Research Institute > Northern Ireland Centre for Food and Health (NICHE) |
| ID Code: | 16716 |
| Deposited By: | Dr Richard Owusu-Apenten |
| Deposited On: | 14 Dec 2010 15:35 |
| Last Modified: | 14 Dec 2010 15:35 |
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