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Q36161082-99E2CF3B-6313-4CC2-A5F1-471BA850DB96
Q36161082-99E2CF3B-6313-4CC2-A5F1-471BA850DB96
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36161082-99E2CF3B-6313-4CC2-A5F1-471BA850DB96
High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration.
P2860
Q36161082-99E2CF3B-6313-4CC2-A5F1-471BA850DB96
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36161082-99E2CF3B-6313-4CC2-A5F1-471BA850DB96
rank
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type
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Statement
wasDerivedFrom
ff4ab24aed9c2593cc6967ad22b6138b4a4d13c0
P2860
HEAT-SET WHEY PROTEIN EMULSION GELS: ROLE OF ACTIVE AND INACTIVE FILLER PARTICLES