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

标题
Improving the stability of wheat protein-stabilized emulsions: Effect of pectin and xanthan gum addition
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 43, Issue -, Pages 377-387
出版商
Elsevier BV
发表日期
2014-06-26
DOI
10.1016/j.foodhyd.2014.06.013

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