Cite
MLA Citation
Pavan Kumar Chityala et al.. “Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions.” Food chemistry, vol. 212, 2016, pp. 332–340. http://access.bl.uk/ark:/81055/vdc_100034056611.0x000025