Emulsion Stabilizing Capacity of Sugar Beet Fibers Compared to Sugar Beet Pectin and Octenyl Succinate Modified Maltodextrin in the Production of O/W Emulsions: Individual and Combined Impact
LWT - Food Science and Technology - United States
doi 10.1016/j.lwt.2019.03.081
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July 1, 2019
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Elsevier BV