Influence of polysaccharides on the creaming of casein-stabilized emulsions
- 1 December 1991
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 5 (5), 443-454
- https://doi.org/10.1016/s0268-005x(09)80103-3
Abstract
No abstract availableKeywords
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