Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions
- 1 June 2004
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 19 (1), 83-91
- https://doi.org/10.1016/j.foodhyd.2004.04.016
Abstract
No abstract availableKeywords
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