Cite
HARVARD Citation
Verkempinck, S. et al. (2018). Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions. Food hydrocolloids. pp. 144-157. [Online].
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Verkempinck, S. et al. (2018). Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions. Food hydrocolloids. pp. 144-157. [Online].