Old Web
English
Sign In
Acemap
>
Paper
>
Emulsion-stabilizing properties of whey protein-pectin conjugates
Emulsion-stabilizing properties of whey protein-pectin conjugates
2004
P. A. Williams
G. O. Phillips
N. Neirynch
Stephan Dierckx
S. Bayarri Gorbe
P. Van der Meeren
Koen Dewettinck
Keywords:
Food science
Emulsion
Biochemistry
Whey protein
Pectin
Chemistry
Conjugate
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
0
Citations
NaN
KQI
[]