Work

Food emulsions: principles, practice, and techniques

Year: 1999

Type: book-review

Source: Trends in Food Science & Technology

DOI: 10.1016/s0924-2244(99)00042-4

Author: P Walstra

Institution: Wageningen University & Research

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2016267769

Cites:

Cited by: 1,118

Related to: 10