Viscoelastic Behavior of Olive Oil-in-Water Emulsion Stabilized By Sucrose Fatty Acid Esters

H.W., Tan, (2011) Viscoelastic Behavior of Olive Oil-in-Water Emulsion Stabilized By Sucrose Fatty Acid Esters. Applied Rheology, 21 (5). p. 54599.

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Abstract

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Item Type: Article
Uncontrolled Keywords: Viscoelastic Behavior of Olive Oil-in-Water Emulsion Stabilized By Sucrose Fatty Acid Esters
Subjects: Q Science
Depositing User: MR. ADNAN YAHYA
Date Deposited: 13 Jun 2011
Last Modified: 17 Jun 2014
URI: http://repository.um.edu.my/id/eprint/11628

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