Open AccessEFFECT OF SUNFLOWER LECITHIN QUANTITY AND HOMOGENIZATION TIME ON STABILITY OF FOOD EMULSION CONTAINING WALNUT OIL
Author(s) -
Małgorzata Kowalska,
Anna Żbikowska,
Krzysztof Śmiechowski,
Katarzyna Marciniak-Łukasiak
Publication year - 2014
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.149
H-Index - 13
ISSN - 1425-6959
DOI - 10.15193/zntj/2014/92/078-091
Subject(s) - emulsion , sunflower oil , homogenization (climate) , lecithin , food science , sunflower , chemistry , chromatography , mathematics , organic chemistry , biology , biodiversity , ecology , combinatorics