Article ID Journal Published Year Pages File Type
6987249 Food Hydrocolloids 2016 31 Pages PDF
Abstract
Whey protein microgel particles as stabilizers of waxy corn starch + locust bean gum water-in-water emulsions by Murray & Phisarnchananan.230
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Whey protein microgel particles as stabilizers of waxy corn starch + locust bean gum water-in-water emulsions
Authors
, ,