volume of oil that can be emulsified per gram of protein before phase inversion occurs is known as
A) Emulsion stability
B) Emulsion capacity
C) Emulsion activity index
D) Emulsion load
Answers
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1
Answer:Emulsion stability
Explanation:
Answered by
0
Answer:
emulsion capacity
Explanation:
emulsion capacity is the amount of oxygen binds to protein
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