Author： Akhtar M. Dickinson E. Mazoyer J. Langendorff V.
Publisher： Elsevier
ISSN： 0268-005X
Source： Food Hydrocolloids, Vol.16, Iss.3, 2002-05, pp. : 249-256
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Emulsion stabilizing properties of pectin
By Leroux J. Langendorff V. Schick G. Vaishnav V. Mazoyer J.
Food Hydrocolloids, Vol. 17, Iss. 4, 2003-07 ,pp. :
Access to resources
Recommend
Influence of -carrageenan on the properties of a protein-stabilized emulsion
Food Hydrocolloids, Vol. 12, Iss. 4, 1998-10 ,pp. :
Rheological properties of laccase-induced sugar beet pectin gels
By Kuuva T. Lantto R. Reinikainen T. Buchert J. Autio K.
Food Hydrocolloids, Vol. 17, Iss. 5, 2003-09 ,pp. :