Rheology and Stability of Olive Oil Cream Emulsion:: Stabilized by Sucrose Fatty Acid Ester Nonionic Surfactant

Olive Oil Cream
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Rheology and Stability of Olive Oil Cream Emulsion:, Fachbücher von HsiaoWei Tan, Misni Misran
Galaxus.de
59.00 EUR
Preis aktualisiert am: 28-04-2026 22:32:53
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LAP Lambert Academic Publishing

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