Cross-linking of interfacial layers affects the salt and temperature stability of multilayered emulsions consisting of fish gelatin and sugar beet pectin. [electronic resource]

By: Contributor(s): Producer: 20120131Description: 10546-55 p. digitalISSN:
  • 1520-5118
Subject(s): Online resources: In: Journal of agricultural and food chemistry vol. 59
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Publication Type: Journal Article

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