Cite
HARVARD Citation
Hinderink, E. et al. (2019). Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial composition. Food hydrocolloids. p. . [Online].
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Hinderink, E. et al. (2019). Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial composition. Food hydrocolloids. p. . [Online].