Impact of xanthan gum content and oil phase ratio on the stretchability of cosmetic creams - Normandie Université Access content directly
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Impact of xanthan gum content and oil phase ratio on the stretchability of cosmetic creams

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Analytical chemistry Polymers Material chemistry Chemical Sciences Other

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https://hal-normandie-univ.archives-ouvertes.fr/hal-02566834

Submitted on : Thursday, May 7, 2020-1:57:48 PM

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hal-02566834 , version 1 (07-05-2020)

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  • HAL Id : hal-02566834 , version 1

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Pauline Dubuisson, Celine Picard, Géraldine Savary, Michel Grisel. Impact of xanthan gum content and oil phase ratio on the stretchability of cosmetic creams. Formula VIII, Jul 2016, Barcelona, Spain. ⟨hal-02566834⟩

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