International Journal of Food Science & TechnologyVolume 40, Issue 1 p. 117-117 Emulsifiers in Food Technology A. T. Bech, A. T. Bech Danisco A/S Brabrand, DenmarkSearch for more papers by this author A. T. Bech, A. T. Bech Danisco A/S Brabrand, DenmarkSearch for more papers by this author First published: 23 November 2004 https://doi.org/10.1111/j.1365-2621.2004.00900.xCitations: 2Read 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 onFacebookTwitterLinkedInRedditWechat No abstract is available for this article.
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A T Bech (2005) studied this question.
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