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Structure-Function Relationships in Pectin Emulsification

F M Kpodo1,2, J K Agbenorhevi1, K Alba3

  • 11Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.

Food Biophysics
|March 6, 2018
PubMed

Keywords:
EmulsionInterfaceOkraPectin

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