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Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions

✍ Scribed by Y. Hemar; M. Tamehana; P.A. Munro; H. Singh

Book ID
114199900
Publisher
Elsevier Science
Year
2001
Tongue
English
Weight
391 KB
Volume
15
Category
Article
ISSN
0268-005X

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