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Protein stabilized water-in-oil-in-water emulsions

Dickinson, E, Evison, J and Owusu, RK (1994) Protein stabilized water-in-oil-in-water emulsions. In: Gums and Stabilizers for the Food Industry. (Eds: Phillips, GO, Williams, PA and Wedlock, DJ), Oxford University Press, pp. 95-101. ISBN 0199634653 [Book section]

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Item Type:Book section
Faculties and Schools:Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Nutrition Innovation Centre for Food and Health (NICHE)
ID Code:17047
Deposited By: Dr Richard Owusu-Apenten
Deposited On:22 Feb 2011 09:37
Last Modified:22 Feb 2011 09:37

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