Cite
HARVARD Citation
Koo, C. et al. (2019). Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions. Food research international. pp. 779-789. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Koo, C. et al. (2019). Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions. Food research international. pp. 779-789. [Online].