Improved emulsion stabilizing properties of whey protein isolate by conjugation with pectins
- 6 May 2004
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 18 (6), 949-957
- https://doi.org/10.1016/j.foodhyd.2004.03.004
Abstract
No abstract availableKeywords
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