Search Results for Emulsions. - Narrowed by: Food science.
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https://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dEmulsions.$0026qf$003dSUBJECT$002509Subject$002509Food$002bscience.$002509Food$002bscience.$0026te$003dILS$0026ps$003d300?dt=list
2024-12-23T11:02:55Z
Rheology Essentials of Cosmetic and Food Emulsions
ent://SD_ILS/0/SD_ILS:181939
2024-12-23T11:02:55Z
2024-12-23T11:02:55Z
Author Brummer, Rüdiger. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/3-540-29087-7">http://dx.doi.org/10.1007/3-540-29087-7</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Analytical Techniques for Studying the Physical Properties of Lipid Emulsions
ent://SD_ILS/0/SD_ILS:174223
2024-12-23T11:02:55Z
2024-12-23T11:02:55Z
Author Herrera, Maria Lidia. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4614-3256-2">http://dx.doi.org/10.1007/978-1-4614-3256-2</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>