Effect of high-methoxy pectin on properties of...

Food Hydrocolloids 1998 Vol. 12; Iss. 4

Effect of high-methoxy pectin on properties of casein-stabilized emulsions

Eric Dickinson, Maria G Semenova, Anna S Antipova, Edward G Pelan
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Volume:
12
Year:
1998
Pages:
8
DOI:
10.1016/s0268-005x(98)00057-5
File:
PDF, 616 KB
1998
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