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Emulsifying properties of protein–pectin complexes and their use in oil-containing foodstuffs

✍ Scribed by Pencho G Dalev; Lilia S Simeonova

Publisher: John Wiley and Sons
Year: 1995
Tongue: English
Weight: 447 KB
Volume: 68
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740680211

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