Qiu, Chaoying <br/><br/>
Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion.  [electronic resource] 

 -  Food research international (Ottawa, Ont.)  Aug 2015 
 - 131-139 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7145 
<br/><br/><label>Standard No.: </label>10.1016/j.foodres.2015.04.022  doi