Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and non-ionic surfactant
- 23 January 2003
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 17 (2), 211-220
- https://doi.org/10.1016/s0268-005x(02)00055-3
Abstract
No abstract availableKeywords
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