Droplet size analysis - only a challenge for margarine producer
Many food products can be considered as water in oil- or oil in water-emulsions. Nowadays the major food industry relies on the micro structural characterization of emulsions in order to predict/determine important properties like shelf life and 'mouthfeel'. The key technique for rapid mic...
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| Main Author: | |
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| Format: | Proceedings Paper |
| Language: | English |
| Published: |
Malaysian Palm Oil Board
2015
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/8287 |
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