Institute of Process Engineering in Life SciencesFood Process Engineering

Use and application of gel forming pectins as emulsifiers

  • chair:

    Schmidt, U.S.; Köhler, K.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.

  • place:

    Science and Technology of Food Emulsions, 21. – 22. Juni 2012, London, GB

  • Date: 2012