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Journal description
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Details for article 36 of 52 found articles
| Title: |
Oleofoams and whipped emulsions: Formation, characterization, and future role in the food industry |
| Author: |
Grossi, Matteo Zhao, Muxin Rao, Jiajia Chen, Bingcan |
| Appeared in: |
Trends in food science and technology. [Regular ed.] |
| Paging: | Volume 153 () nr. C pages p. |
| Year: |
2024 |
| Contents: | |
| Publisher: |
Published by Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 36 of 52 found articles
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