Oil‐in‐Water Emulsions Stabilized by Sodium Caseinate or Whey Protein Isolate as influenced by Glycerol Monostearate
- 1 September 1996
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 61 (5) , 916-920
- https://doi.org/10.1111/j.1365-2621.1996.tb10901.x
Abstract
No abstract availableKeywords
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