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Influence of maltodextrin type and multi-layer formation on the freeze-thaw stability of model beverage emulsions stabilized with β-lactoglobulin
Saehun Mun, David Julian McClements, Jeonghee SurhVolume:
19
Language:
english
Pages:
11
DOI:
10.1007/s10068-010-0002-5
Date:
February, 2010
File:
PDF, 760 KB
english, 2010