Author:
Galazka V.B.,Smith D.,Ledward D.A.,Dickinson E.
Funder
Biotechnology and Biological Sciences Research Council
Subject
General Medicine,Food Science,Analytical Chemistry
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5. Effect of ι-carrageenan on flocculation, creaming, and rheology of a protein-stabilized emulsion;Dickinson;J. Agric. Food Chem,1997
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