Food Emulsions: Principles, Practice, and Techniques

International Journal of Food Science & TechnologyVolume 36, Issue 2 p. 223-224 Food Emulsions: Principles, Practice, and Techniques P. A. Williams, P. A. Williams Centre for Water Soluble Polymers, North East Wales Institute, WrexhamSearch for more papers by this author P. A. Williams, P. A. Williams Centre for Water Soluble Polymers, North East Wales Institute, WrexhamSearch for more papers by this author First published: 09 October 2008 https://doi.org/10.1046/j.1365-2621.2001.00459.xCitations: 7Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat No abstract is available for this article.Citing Literature Volume36, Issue2February 2001Pages 223-224 RelatedInformation