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APA Citation
Chityala, P. K., Khouryieh, H., Williams, K., & Conte, E. (2016). effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions. Food chemistry, 212, 332–340. http://access.bl.uk/ark:/81055/vdc_100034056611.0x000025