Cite
HARVARD Citation
Karnik, D. et al. (2018). Emulsion stability of sugar beet pectin fractions obtained by isopropanol fractionation. Food hydrocolloids. pp. 249-254. [Online].
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Karnik, D. et al. (2018). Emulsion stability of sugar beet pectin fractions obtained by isopropanol fractionation. Food hydrocolloids. pp. 249-254. [Online].