Modeling the physicochemical properties of orange beverage emulsion as function of main emulsion components using response surface methodology
- 11 February 2009
- journal article
- Published by Elsevier BV in Carbohydrate Polymers
- Vol. 75 (3), 512-520
- https://doi.org/10.1016/j.carbpol.2008.08.022
Abstract
No abstract availableKeywords
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