Output details
6 - Agriculture, Veterinary and Food Science
University of Leeds
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Output 0 of 0 in the submission
Article title
Influence of pH value and locust bean gum concentration on the stability of sodium caseinate-stabilized emulsions
Type
D - Journal article
Title of journal
Food Hydrocolloids
Article number
-
Volume number
32
Issue number
2
First page of article
402
ISSN of journal
0268005X
Year of publication
2013
URL
-
Number of additional authors
2
Additional information
-
Interdisciplinary
-
Cross-referral requested
-
Research group
None
Citation count
0
Proposed double-weighted
No
Double-weighted statement
-
Reserve for a double-weighted output
No
Non-English
No
English abstract
-