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

Author： Hemar Y. Tamehana M. Munro P.A. Singh H.

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.15, Iss.4, 2001-07, pp. : 513-519

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