Rheology and stability of olive oil cream emulsion stabilized by sucrose fatty acid esters nonionic surfactants /

Rheology and stability of olive oil cream emulsion stabilized by sucrose fatty acid esters nonionic surfactants /

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書目詳細資料
主要作者:	Tan, Hsiao Wei
格式:	Thesis 圖書
語言:	English
出版:	2009.
主題:	Oils and fats > Analysis. Olive oil > Analysis. Fatty acids. Surface active agents.
在線閱讀:	http://dspace.fsktm.um.edu.my/handle/1812/508
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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