Interfacial and emulsifying properties of citrus pectin: Interaction of pH, ionic strength and degree of esterification
| Autor: | Schmidt, U.S., Schütz, L., Schuchmann, H.P. |
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| Zdroj: | In Food Hydrocolloids January 2017 62:288-298 |
| Databáze: | ScienceDirect |
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