Cite
HARVARD Citation
Schmidt, U. et al. (n.d.). Pectins of different origin and their performance in forming and stabilizing oil-in-water-emulsions. Food hydrocolloids. pp. 59-66. [Online].
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Schmidt, U. et al. (n.d.). Pectins of different origin and their performance in forming and stabilizing oil-in-water-emulsions. Food hydrocolloids. pp. 59-66. [Online].