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Olive oil emulsions formed by catastrophic phase inversion using bacterial cellulose and whey protein isolate — Elli Panagopoulou (2015) | RDL Network
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Olive oil emulsions formed by catastrophic phase inversion using bacterial cellulose and whey protein isolate
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Ioanna Mandala
Olive oil emulsions formed by catastrophic phase inversion using bacterial cellulose and whey protein isolate
Article
2015
en
Authors
+3 more
EP
Elli Panagopoulou
ET
Erminta Tsouko
NK
Nikolaos Kopsahelis
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