The influence of ultrasound on the stability of dairy-based, emulsifier-free emulsions: rheological and morphological aspect
Crossref DOI link: https://doi.org/10.1007/s00217-017-2966-3
Published Online: 2017-08-16
Published Print: 2018-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Aslan, Duygu
Dogan, Mahmut
Funding for this research was provided by:
Erciyes Üniversitesi (FYL-2015-586)
License valid from 2017-08-16