Effect of high-methoxy pectin on properties of casein-stabilized emulsions

Author： Dickinson E.   Semenova M.G.   Antipova A.S.   Pelan E.G.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.12, Iss.4, 1998-10, pp. : 425-432

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