EFFECT OF OIL PHASE CONCENTRATION ON RHEOLOGICAL PROPERTIES AND STABILITY OF BEVERAGE EMULSIONS

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DLUZEWSKA E.; STOBIECKA A.; MASZEWSKA M.

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Journal Paper

Paper Information

Journal: ACTA SCIENTIARUM POLONORUM TECHNOLOGIA ALIMENTARIA Year:2006 | Volume:5 | Issue:2 Page(s): 147-156

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Information Journal Paper

Title

EFFECT OF OIL PHASE CONCENTRATION ON RHEOLOGICAL PROPERTIES AND STABILITY OF BEVERAGE EMULSIONS

Author(s)

DLUZEWSKA E. | STOBIECKA A. | MASZEWSKA M. | Issue Writer Certificate

Keywords

Not Registered.

Abstract

Cites

PREPARATION OF LYCOPENE EMULSIONS USING GELATIN AND MALTODEXTRIN AND OPTIMIZING THE PROCESS BY RESPONSE SURFACE METHODOLOGY

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APA: Copy

DLUZEWSKA, E., STOBIECKA, A., & MASZEWSKA, M.. (2006). EFFECT OF OIL PHASE CONCENTRATION ON RHEOLOGICAL PROPERTIES AND STABILITY OF BEVERAGE EMULSIONS. ACTA SCIENTIARUM POLONORUM TECHNOLOGIA ALIMENTARIA, 5(2), 147-156. SID. https://sid.ir/paper/676804/en

Vancouver: Copy

DLUZEWSKA E., STOBIECKA A., MASZEWSKA M.. EFFECT OF OIL PHASE CONCENTRATION ON RHEOLOGICAL PROPERTIES AND STABILITY OF BEVERAGE EMULSIONS. ACTA SCIENTIARUM POLONORUM TECHNOLOGIA ALIMENTARIA[Internet]. 2006;5(2):147-156. Available from: https://sid.ir/paper/676804/en

IEEE: Copy

E. DLUZEWSKA, A. STOBIECKA, and M. MASZEWSKA, “EFFECT OF OIL PHASE CONCENTRATION ON RHEOLOGICAL PROPERTIES AND STABILITY OF BEVERAGE EMULSIONS,” ACTA SCIENTIARUM POLONORUM TECHNOLOGIA ALIMENTARIA, vol. 5, no. 2, pp. 147–156, 2006, [Online]. Available: https://sid.ir/paper/676804/en

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