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Publication
The influence of degree of methoxylation on the emulsifying and heat stabilizing activity of whey protein-pectin conjugates
Journal Contribution - Journal Article
Journal: FOOD HYDROCOLLOIDS
ISSN: 0268-005X
Volume: 96
Pages: 54 - 64
Publication year:2019
BOF-keylabel:yes
IOF-keylabel:yes
BOF-publication weight:10
CSS-citation score:2
Authors:International
Authors from:Higher Education
Accessibility:Closed