Citation:
Nissim. Garti. 2002. “Food Emulsifiers: Structure-Reactivity Relationships, Design, And Applications.”. In Phys. Prop. Lipids, Pp. 265–386. Marcel Dekker, Inc. doi:10.1201/9780203909171.ch9.
The Hebrew University websites utilize cookies to enhance user experience and analyze site usage. By continuing to browse these sites, you consent to our use of cookies.