Cite
HARVARD Citation
Liu, J. et al. (2021). Comparison of plant-based emulsifier performance in water-in-oil-in-water emulsions: Soy protein isolate, pectin and gum Arabic. Journal of food engineering. p. . [Online].
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Liu, J. et al. (2021). Comparison of plant-based emulsifier performance in water-in-oil-in-water emulsions: Soy protein isolate, pectin and gum Arabic. Journal of food engineering. p. . [Online].