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Effect of formulation and pH on rheological properties, particle size distribution, and stability of oil-in-water beverage emulsions

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:xp68kg74n
Date January 2010
CreatorsArora, Jaideep
ContributorsHosahalli Ramaswamy (Internal/Supervisor)
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationPid: 86952

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