Characteristics of multiple W/O/W emulsions manufactured with caseinate or egg white powder

Conference paper > Summary Text · 2014

Authors: Burcu ÖZTÜRK KERİMOĞLU, Fatma Meltem SERDAROĞLU, Müge URGU ÖZTÜRK

2nd International Congress on Food Technology, Turkey, Aydın, International, Poster, Summary Text, 2014-2014

DOI: 10.4028/www.scientific.net/amm.492.253

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