Influence of retorting (121 o C for 15 min), before or after emulsification, on the properties of calcium caseinate oil-in-water emulsions

Author： Srinivasan M.   Singh H.   Munro P.A.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.80, Iss.1, 2003-01, pp. : 61-69

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