Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial composition
| Autor: | Hinderink, Emma B.A., Münch, Katharina, Sagis, Leonard, Schroën, Karin, Berton-Carabin, Claire C. |
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| Zdroj: | In Food Hydrocolloids December 2019 97 |
| Databáze: | ScienceDirect |
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