Effect of Cooling Rate on the Stability of Anhydrous Milk Fat/Soybean Oil-in-Water Emulsions

Authors

M. Tippetts
Silvana Martini, Utah State UniversityFollow

Document Type

Presentation

Journal/Book Title/Conference

100th AOCS Annual Meeting and Expo

Publication Date

5-3-2009

Comments

* indicates graduate students; # indicates undergraduate students mentored

Recommended Citation

Tippetts*, M. (2009 AOCS Honored Student Award), and Martini, S. 2009. Effect of Cooling Rate on the Stability of Anhydrous Milk Fat/Soybean Oil-in-Water Emulsions. 100th AOCS Annual Meeting and Expo, Orlando, FL (oral presentation)