Designing a sustainable oleosome aqueous extraction : A new way to make emulsion-based foods | Zendy

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Designing a sustainable oleosome aqueous extraction : A new way to make emulsion-based foods

Author(s) -

María-Juliana Romero Guzmán

Publication year - 2020

Language(s) - English

Resource type - Dissertations/theses

DOI - 10.18174/510424

Subject(s) - emulsion , extraction (chemistry) , aqueous solution , computer science , environmental science , process engineering , chemistry , engineering , chromatography , organic chemistry

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