Rheological behaviour of whey protein stabilized emulsions in the presence of gum arabic
- 31 May 2002
- journal article
- Published by Elsevier BV in Journal of Food Engineering
- Vol. 52 (3), 273-277
- https://doi.org/10.1016/s0260-8774(01)00115-7
Abstract
No abstract availableKeywords
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