In situ study of flocculation of whey protein-stabilized emulsions caused by addition of high methoxyl pectin

✍ Scribed by Keren Gancz; Marcela Alexander; Milena Corredig

• Book ID: 113627260
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 185 KB
• Volume: 20
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2005.02.022