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8A new internal standard for GLC determination of monoglycerides and propylene glycol esters, Journal of the American Oil Chemistsu2019 Society Emulsions and emulsifiers, The Technology of Cake Making The Role of Low-Polar Emulsifiers in Protein-Stabilized Food Emulsions, Emulsions u2014 A Fundamental and Practical Approach Functions of emulsifiers in food systems, Journal of the American Oil Chemistsu2019 Society Destabilization and fat crystallization of whippable emulsions (toppings) studied by pulsed NMR, Journal of the American Oil Chemistsu2019 Society Conjoined crystals. I. composition and physical properties, Journal of the American Oil Chemists Society Conjoined crystals. II. Applications, Journal of the American Oil Chemists Society