Effects of milk protein-polysaccharide interactions on the stability of ice cream mix model systems
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference50 articles.
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5. Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: alternatives to synthetic surfactants in the pharmaceutical field?;Bouyer;International Journal of Pharmaceutics,2012
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