Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose

Published 2012 View Full Article

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Title
Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 30, Issue 1, Pages 123-129
Publisher
Elsevier BV
Online
2012-05-22
DOI
10.1016/j.foodhyd.2012.05.007

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