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. 2021 Feb 26;10(3):505. doi: 10.3390/foods10030505

Figure 3.

Figure 3

Penetration profile of the dried emulsions with different initial oil content. (A): 0.5% cellulose ether; (B): 1% cellulose ether. ■ control cream ■ A4M (methylcellulose) ■ F4M (hydroxypropyl methyl cellulose).