Colloids and Interface Science Communications

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2017
Published
Emulsions co-stabilised by edible pickering particles and surfactants: The effect of HLB value
Ioanna Zafeiri & Fotis Spyropoulos, 1 Mar 2017, In: Colloids and Interface Science Communications. 17, p. 5-9 5 p.
Research output: Contribution to journal › Article › peer-review

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