||Food Colloids 2016
|| Food Colloids 2016, Wageningen, 2016-4-10/2016-4-13
||Food Process Engineering
||Non publishing activities
||Dynamic interfacial tension of emulsions studied with microfluidics. Kelly Muijlwijk, Claire Berton-Carabin and Karin Schroën
There are no comments
yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.