Statistics for Influence of emulsifiers and fat type on the shear-induced destabilisation of partially crystalline oil-in-water emulsions and corresponding aeration properties : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Manawatū, New Zealand
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| Influence of emulsifiers and fat type on the shear-induced destabilisation of partially crystalline oil-in-water emulsions and corresponding aeration properties : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Manawatū, New Zealand | 7 |
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