Emulsion stabilizing properties of pectin

Food Hydrocolloids - Tập 17 Số 4 - Trang 455-462 - 2003
Jean‐Christophe Leroux1, Virginie Langendorff1, G. Alan Schick2, Vinod Vaishnav3, Johan Mazoyer1
1Research Center, Degussa Texturant Systems France SAS, Baupte F50500, France
2Degussa Texturant Systems GmbH, 85354, Freising, Germany
3Degussa Texturant Systems Inc, Atlanta, GA 30340, USA

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Tài liệu tham khảo

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