Assistant Professor Food Science
Department: Department of Food SciencesPhone: 765.496.1140E-mail: fsanmartin@purdue.edu
Harte, F. M., & A. Roach (2008). Rheological properties of corn oil emulsions stabilized by commercial micellar casein and high pressure homogenization. Lebensmittel-Wissenschaft-und-Technologie (LWT), 42(1), 307-311.