Published in
Taylor and Francis Group, Journal of Dispersion Science and Technology, 1(31), p. 95-101, 2009
DOI: 10.1080/01932690903107331
Links
Tools
Three-Component Olive Oil-In-Water High Internal Phase Emulsions Stabilized by Palm Surfactant and Their Moisturizing Properties
Journal article published in 2009 by
H. N. Lim,
A. Kassim,
N. M. Huang,
S. Radiman,
M. A. Yarmo,
S. K. Yeong,
P. S. Khiew,
W. S. Chiu 
This paper is available in a repository.
Full text: Download
Preprint: archiving forbidden
Published version:
archiving forbidden
Data provided by 