(AN) Design of coagulant encapsulation in O-W emulsion for tofu.pdf

Determination of the stability of the water in oil emulsion in tofu when the amount of magnesium chloride is changed, analysis of phenomena observed in different zones.(TS_STAB_43)

Determination of the stability of the water in oil emulsion in tofu when the amount of magnesium chloride is changed, analysis of phenomena observed in different zones.(TS_STAB_43)

File Type: pdf
Categories: Application Note, Food & Beverage, Stability & Shelf Life, Turbiscan, Turbiscan AGS, Turbiscan Classic 2, Turbiscan Lab, Turbiscan Tower, Turbiscan Tri-Lab
Tags: Food & Beverages, Stability & Size, Turbiscan, Turbiscan AGS, Turbiscan Classic, Turbiscan Classic 2, Turbiscan LAB, Turbiscan Tower, Turbiscan Tower New
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