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Gums and Stabilisers for the Food Industry 14
Edited by
Glyn O Phillips
Glyn O Phillips
Phillips Hydrocolloids Research Ltd, UK
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Hardback ISBN:
978-0-85404-461-0
PDF ISBN:
978-1-84755-831-2
No. of Pages:
600
Publication date:
19 May 2008
Book Chapter
Emulsification and Stabilisation with Protein-Polysaccharide Complexes
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Published:19 May 2008
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Page range:
221 - 232
Citation
E. Dickinson, in Gums and Stabilisers for the Food Industry 14, ed. P. A. Williams and G. O. Phillips, The Royal Society of Chemistry, 2008, pp. 221-232.
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