Journal Articles
Journal of Food Process Engineering
Year : 2018
Laure-Hélène Davoine : Connect in order to contact the contributor
https://univ-lyon1.hal.science/hal-02276417
Submitted on : Monday, September 2, 2019-3:48:25 PM
Last modification on : Saturday, September 24, 2022-3:18:04 PM
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Jian Wang, Sondes Souihi, Chedia Ben Amara, Emilie Dumas, Adem Gharsallaoui. Influence of low methoxyl pectin on the physicochemical properties of sodium caseinate-stabilized emulsions. Journal of Food Process Engineering, 2018, 41 (8), pp.e12906. ⟨10.1111/jfpe.12906⟩. ⟨hal-02276417⟩
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