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Dickinson, E, Evison, J and Owusu, RK (1994) Protein stabilized water-in-oil-in-water emulsions. In: Gums and Stabilizers for the Food Industry. (Eds: Phillips, GO, Williams , PA and Wedlock, DJ), Oxford University Press, pp. 95-101. ISBN 0199634653 [Book section]
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| Item Type: | Book section |
|---|---|
| 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: | 17047 |
| Deposited By: | Dr Richard Owusu-Apenten |
| Deposited On: | 22 Feb 2011 09:37 |
| Last Modified: | 22 Feb 2011 09:37 |
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