A novel improvement in whey protein isolate emulsion stability: Generation of an enzymatically cross-linked beet pectin layer using horseradish peroxidase
2012 ◽
Vol 26
(2)
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pp. 448-455
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2013 ◽
Vol 30
(2)
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pp. 552-558
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2019 ◽
Vol 15
(3-4)
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2017 ◽
Vol 104
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pp. 161-172
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Keyword(s):
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