Work

Effect of alcohol content on emulsion stability of cream liqueurs

Year: 1985

Type: article

Source: Food Chemistry

DOI: 10.1016/0308-8146(85)90137-2

Authors: William Banks, D.Donald Muir

Institution: Hannah Research Foundation

Language: French

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1967489643

FWCI:

Cites: 3

Cited by: 31

Related to: 10