Comparison of Gum Arabic, Modified Starch, and Whey Protein Isolate as Emulsifiers: Influence of pH, CaCl2 and Temperature
- 1 January 2002
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 67 (1) , 120-125
- https://doi.org/10.1111/j.1365-2621.2002.tb11370.x
Abstract
No abstract availableKeywords
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