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	1.	No cover image available Food emulsions by FRIBERG, Stig Series: Food science, v.5 Material type: Text; Format: print ; Literary form: Not fiction Publication details: N.Y. 1976 Availability: Items available for loan: Mohinder Singh Randhawa Library (2)Location, call number: 664 F92F , ... Place hold Add to cart (remove)

	2.	No cover image available Micellization, solubilization and microemulsions (proceedings ) by MITTAL, K.L Material type: Text; Format: print ; Literary form: Not fiction Publication details: N.Y. 1977 Availability: Items available for loan: Mohinder Singh Randhawa Library (1)Location, call number: 541.345 1 I-5M . Place hold Add to cart (remove)

	3.	No cover image available Influence of fat crystals in the oil phase on stability of oil in water emulsion by VAN BOEKEL, M.A.J.S Material type: Text; Format: print ; Literary form: Not fiction Publication details: Wageningen 1980 Availability: Items available for loan: Mohinder Singh Randhawa Library (1)Location, call number: 541.345 14 V19I. Place hold Add to cart (remove)

	4.	No cover image available Influence of fat crystals in the oil phase on stability of oil-in water emulsions by VAN BOEKEL, M.A.J.S Series: Agricultural research reports, 901 Material type: Text; Format: print ; Literary form: Not fiction Publication details: Wageningen 1980 Availability: Items available for loan: Mohinder Singh Randhawa Library (1)Location, call number: 541.345 14 V19I. Place hold Add to cart (remove)

	5.	Engineering aspects of food emulsification and homogenization / edited by Marilyn Rayner, Petr Dejmek. by Rayner, Marilyn [editor.] Dejmek, Petr [editor.] Series: Contemporary food engineering Material type: Text; Format: print ; Literary form: Not fiction Publisher: Boca Raton : CRC Press/Taylor & Francis Group, 2015 Availability: Items available for loan: Mohinder Singh Randhawa Library (1)Location, call number: E-BOOK (Available ON-CAMPUS only). Place hold Add to cart (remove)

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