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Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins

Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins

Food Hydrocolloids 25(4): 627-638

ISSN/ISBN: 0268-005X

DOI: 10.1016/j.foodhyd.2010.07.025

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

Accession: 064129442

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