Emulsifying properties of BSA in different vegetable oil emulsions using conductivity technique

Journal article

Peer reviewed

K. I AL-MALAH, M. O. J Azzam and R. M Omari

Food hydrocolloids, Vol.14(5), pp.485-490

01/09/2000

Abstract

Biological and medical sciences

Fat industries

Food additives

Food industries

Fundamental and applied biological sciences. Psychology

General aspects

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Title: Emulsifying properties of BSA in different vegetable oil emulsions using conductivity technique
Creators - without role: K. I AL-MALAH - Jordan University of Science and Technology
M. O. J Azzam - Jordan University of Science and Technology
R. M Omari - Jordan University of Science and Technology
Publication Details: Food hydrocolloids, Vol.14(5), pp.485-490
Publisher: Elsevier
Identifiers: 9932380908331
Academic Unit: University Ha'il
Language: English
Resource Type: Journal article