Use and application of gel forming pectins as emulsifiers

  • Autor:

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

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