Influence of pH value and locust bean gum concentration on the stability of sodium caseinate-stabilized emulsions

Title
Influence of pH value and locust bean gum concentration on the stability of sodium caseinate-stabilized emulsions
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 32, Issue 2, Pages 402-411
Publisher
Elsevier BV
Online
2013-02-06
DOI
10.1016/j.foodhyd.2013.01.010

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