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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书目详细资料
主要作者:	Tan, Hsiao Wei
格式:	Thesis 图书
语言:	English
出版:	2009.
主题:	Oils and fats > Analysis. Olive oil > Analysis. Fatty acids. Surface active agents.
在线阅读:	http://dspace.fsktm.um.edu.my/handle/1812/508
标签:	添加标签没有标签, 成为第一个标记此记录!

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