Stadnyk I, Bodnarchuk O, Kopylova K, Petrov P, Bal-Prylypko L, Narizhnyy S. Modification of the properties of milk-fat emulsions with the phase structure of "oil in water" in the dependence on the mass part of the lipoid and the stabilizing systems. Potr. S. J. F. Sci. [Internet]. 2021 Sep. 28 [cited 2024 Jul. 22];15:741-8. Available from: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1389