Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions
- 30 June 2007
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 21 (4), 555-564
- https://doi.org/10.1016/j.foodhyd.2006.06.003
Abstract
No abstract availableKeywords
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