Postępy Techniki Przetwórstwa Spożywczego > 2005 > 15-16 > 2 > 27-30
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journal ISSN : | 0867-793X |
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Bibliography
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[1] Buffo R.A., Reineccius G.A., Beverage emulsions and the utilization of gum acacia as emulsifier/stabilizer. Perfumer & Flavorist, 2000, 25, 24-44.
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[2] Buffo R.A., Reineccius G.A., Oehlert G., Influence of time-temperature treatments on the emulsifying properties of gum acacia in beverage emulsions. J. Food Engineering, 2002, 51, 341-345.
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[3] Burgaud I., Dickinson E., Nelson P.V., An improved high-pressure homogenizer for making fine emulsions on a small scale. J. Food Sci. and Technol., 1990, 25, 39-46.