Cite
MLA Citation
Mathieu Brun et al.. “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, vol. 67, 2015, pp. 366–375. http://access.bl.uk/ark:/81055/vdc_100044704088.0x000015