Effects of the proteinaceous moiety on the emulsifying properties of sugar beet pectin
- 19 December 2006
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 21 (8) , 1319-1329
- https://doi.org/10.1016/j.foodhyd.2006.10.009
Abstract
No abstract availableKeywords
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