Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage
- 1 July 2008
- journal article
- Published by Elsevier in Carbohydrate Polymers
- Vol. 73 (1) , 83-91
- https://doi.org/10.1016/j.carbpol.2007.11.002
Abstract
No abstract availableKeywords
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