Influence of κ-carrageenan on the properties of a protein-stabilized emulsion
- 31 October 1998
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 12 (4), 417-423
- https://doi.org/10.1016/s0268-005x(98)00055-1
Abstract
No abstract availableKeywords
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