Improving the stability of wheat protein-stabilized emulsions: Effect of pectin and xanthan gum addition

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Title
Improving the stability of wheat protein-stabilized emulsions: Effect of pectin and xanthan gum addition
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 43, Issue -, Pages 377-387
Publisher
Elsevier BV
Online
2014-06-26
DOI
10.1016/j.foodhyd.2014.06.013

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