Protein/Emulsifier Interactions

  1. Nylander, T.
  2. Arnebrant, T.
  3. Cárdenas, M.
  4. Bos, M.
  5. Wilde, P.
Book:
Food Emulsifiers and their Applications: Third Edition

ISBN: 9783030291853

Year of publication: 2019

Pages: 101-192

Type: Book chapter

DOI: 10.1007/978-3-030-29187-7_5 GOOGLE SCHOLAR
Data source: Scopus