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Comparison on the Effect of High-Methoxyl Pectin or Soybean-Soluble Polysaccharide on the Stability of Sodium Caseinate-Stabilized Oil/Water Emulsions

✍ Scribed by Liu, Jinru; Verespej, Edita; Alexander, Marcela; Corredig, Milena

No coin nor oath required. For personal study only.

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