Cite
HARVARD Citation
Muijlwijk, K. et al. (2018). Dynamic fluid interface formation in microfluidics: Effect of emulsifier structure and oil viscosity. Innovative food science & emerging technologies. pp. 215-219. [Online].
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Muijlwijk, K. et al. (2018). Dynamic fluid interface formation in microfluidics: Effect of emulsifier structure and oil viscosity. Innovative food science & emerging technologies. pp. 215-219. [Online].