Open Access
| Issue |
IUFOST
2006
|
|
|---|---|---|
| DOI | https://doi.org/10.1051/IUFoST:20061343 | |
IUFoST World Congress
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20061343
helmar.schubert@lvt.uni-karlsruhe.de
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20061343
Principles of Structured Food Emulsions: Novel formulations and trends
H. Schubert, R. Engel, and L. Kempa Institute of Food Process Engineering, University of Karlsruhe, Fritz-Haber-Weg 2, Geb. 30.44, 76131 Karlsruhe, Germanyhelmar.schubert@lvt.uni-karlsruhe.de
First page of the article
