Food colloids, emulsions, gels and foams - Desirable entanglements - food polymers and product stability

Authors
Bergenstahl, B Robins, M
Citation
B. Bergenstahl et M. Robins, Food colloids, emulsions, gels and foams - Desirable entanglements - food polymers and product stability, CURR OP COL, 3(6), 1998, pp. 625-626
Citations number
1
Categorie Soggetti
Physical Chemistry/Chemical Physics
Journal title
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
ISSN journal
13590294 → ACNP
Volume
3
Issue
6
Year of publication
1998
Pages
625 - 626
Database
ISI
SICI code
1359-0294(199812)3:6<625:FCEGAF>2.0.ZU;2-N