Influence of homogenisation conditions and drying method on physicochemical properties of dehydrated emulsions containing different solid components
Version of Record online: 14 MAR 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 7, pages 1498–1508, July 2013
How to Cite
Holgado, F., Márquez-Ruiz, G., Dobarganes, C. and Velasco, J. (2013), Influence of homogenisation conditions and drying method on physicochemical properties of dehydrated emulsions containing different solid components. International Journal of Food Science & Technology, 48: 1498–1508. doi: 10.1111/ijfs.12118
- Issue online: 24 JUN 2013
- Version of Record online: 14 MAR 2013
- Manuscript Accepted: 22 JAN 2013
- Manuscript Received: 30 AUG 2012
- Spanish ministry ‘Ministerio de Ciencia e Innovación’. Grant Number: AGL 2010-18307
- regional government ‘Junta de Andalucía’. Grant Number: P09-AGR-4622
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