Cite
HARVARD Citation
Brun, M. et al. (2015). Stabilization of air bubbles in oil by surfactant crystals: A route to produce air-in-oil foams and air-in-oil-in-water emulsions. Food research international. pp. 366-375. [Online].
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Brun, M. et al. (2015). Stabilization of air bubbles in oil by surfactant crystals: A route to produce air-in-oil foams and air-in-oil-in-water emulsions. Food research international. pp. 366-375. [Online].