Droplet flocculation and physical stability of oil-in-water emulsions prepared with hen egg yolk - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Chapitre D'ouvrage Année : 2002

Droplet flocculation and physical stability of oil-in-water emulsions prepared with hen egg yolk

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hal-02827290 , version 1 (07-06-2020)

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  • HAL Id : hal-02827290 , version 1
  • PRODINRA : 65325

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Marc Anton, Valerie Beaumal, Chantal Brossard, Genevieve Llamas, M. Le Denmat. Droplet flocculation and physical stability of oil-in-water emulsions prepared with hen egg yolk. Food emulsions and dispersions, Research Signpost, 2002, 81-7736-102-3. ⟨hal-02827290⟩

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