Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology

Published 2008 View Full Article

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Title
Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 23, Issue 2, Pages 271-280
Publisher
Elsevier BV
Online
2008-04-16
DOI
10.1016/j.foodhyd.2008.02.007

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