Statistics for Effect of ingredient interactions and heat treatment on the structure and stability of dairy based oil-in-water emulsions : a thesis presented in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand
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| Effect of ingredient interactions and heat treatment on the structure and stability of dairy based oil-in-water emulsions : a thesis presented in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand | 3 |
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| 02_whole.pdf | 49 |
| 01_front.pdf | 11 |