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Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions


Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions



Food Hydrocolloids 19(1): 83-91



ISSN/ISBN: 0268-005X

DOI: 10.1016/j.foodhyd.2004.04.016


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(PDF emailed within 0-6 h: $19.90)

Accession: 063374312

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Related references

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