Fat Crystals Influence Methylcellulose Stabilization of Lipid Emulsions
Crossref DOI link: https://doi.org/10.1007/s11746-016-2933-3
Published Online: 2016-12-18
Published Print: 2017-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Thiel, A. E.
Hartel, R. W.
Spicer, P. T.
Funding for this research was provided by:
USDA NIFA (2014-67017-21652)
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License valid from 2016-12-18