Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity
Santiago, Jihan Santanina J., Salvia-Trujillo, Laura, Palomo, Alex, Niroula, Anuj, Xu, Fei, Van Loey, Ann M., Hendrickx, Marc E.Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2018.03.005
Date:
March, 2018
File:
PDF, 13.02 MB
english, 2018