Cite
HARVARD Citation
Xu, D. et al. (2017). The influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsions. Food & function. 8 (1), pp. 415-423. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Xu, D. et al. (2017). The influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsions. Food & function. 8 (1), pp. 415-423. [Online].