[1]
Sánchez, M.C., Berjano, M., Guerrero, A. and Gallegos, C. 2000. Evolution of the rheological properties of oil-in-water emulsions during the emulsification process and storage. Grasas y Aceites. 51, 4 (Aug. 2000), 230–236. DOI:https://doi.org/10.3989/gya.2000.v51.i4.416.