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Cross-Linking of Interfacial Layers Affects the Salt and Temperature Stability of Multilayered Emulsions Consisting of Fish Gelatin and Sugar Beet Pectin

Journal Title:
Journal of agricultural and food chemistry.
Journal Volume/Issue:
2011 Oct. 12, v. 59, no. 19
Format:
Electronic
Language:
English
View in NAL's Catalog:
IND44620913