Viscosity ratio: A key factor for control of oil drop size distribution in effervescent atomization of oil-in-water emulsions

  • Autor:

    Schröder, J.; Kleinhans, A.; Serfert, Y.; Drusch, S.; Schuchmann, H.P.; Gaukel, V.
  • Quelle:

    Journal of Food Engineering, 111 (2), 265-271, 2012
  • Datum: 2012
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