Impact of whey protein – Beet pectin conjugation on the physicochemical stability of β-carotene emulsions
- 9 January 2012
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 28 (2) , 258-266
- https://doi.org/10.1016/j.foodhyd.2012.01.002
Abstract
No abstract availableKeywords
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