Whey protein–carboxymethylcellulose interaction in solution and in oil-in-water emulsion systems. Effect on emulsion stability
- 24 September 2008
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 23 (4), 1156-1163
- https://doi.org/10.1016/j.foodhyd.2008.09.004
Abstract
No abstract availableKeywords
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