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Colloidal and interfacial properties of citrus pectins and their effect on emulsion stability

Colloidal and interfacial properties of citrus pectins and their effect on emulsion stability
chair:

Schmidt, U.S.; Schuchmann, H.P.

place:

6th International Symposium on Delivery of Functionality in Complex Food Systems, 14. – 17. Juli 2015, Paris, Frankreich

Date: 2015