Chapter 27. Crystallization in Monodisperse Emulsions with Particles in Size Range 20–200 nm
Povey, Malcolm J.W.; Awad, Tarek S.; Huo, Ran; Ding, Yulong; Povey Malcolm J.W.; Procter Department of Food Science, University of Leeds; Awad Tarek S.; Procter Department of Food Science, University of Leeds; Huo Ran; Procter Department of Food Science, University of Leeds; Ding Yulong; Institute for Particle Science and Engineering, University of Leeds
Журнал:
Food Colloids: Self-Assembly and Material Science
Дата:
2007
514.5Кб