Statistics for Characterizations of oil-in-water (O/W) emulsions containing different types of milk fats prepared using rhamnolipids as emulsifiers : a thesis presented in partial fulfillment of the requirements for the degree of Master of Technology in Food Technology at Massey University, Auckland, New Zealand
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| Characterizations of oil-in-water (O/W) emulsions containing different types of milk fats prepared using rhamnolipids as emulsifiers : a thesis presented in partial fulfillment of the requirements for the degree of Master of Technology in Food Technology at Massey University, Auckland, New Zealand | 3 |
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| 02_whole.pdf | 27 |
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