Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents
Published 2017 View Full Article
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Title
Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 20, Issue sup3, Pages S3027-S3041
Publisher
Informa UK Limited
Online
2018-01-10
DOI
10.1080/10942912.2017.1396478
References
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- (2007) K. Borcherding et al. INTERNATIONAL DAIRY JOURNAL
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