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Freeze–thaw stability of edible oil-in-water emulsions stabilized by sucrose esters and Tweens

Research and Academic Work Published in Academic Year 2014

 

 

Ariyaprakai, S. and Tananuwong, K. (2015) Freeze–thaw stability of edible oil-in-water emulsions stabilized by sucrose esters and Tweens. Journal of Food Engineering Vol. 152, pages 57–64.