Impact of Egg White Protein on the Quality and Stability of Corn Oil-in-Water Emulsion. | EBSCOhost

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Title: Impact of Egg White Protein on the Quality and Stability of Corn Oil-in-Water Emulsion.
Authors: Iqbal, Shahid; Batool, Javeria; Ajaz, Mahvish; Ambreen, Nida; Akhlaq, Muhammad
Publication: Journal of the Chemical Society of Pakistan, 2017, Vol 39, Issue 6, p911
ISSN: 0253-5106
Publication type: Academic Journal