Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion
| Image |  |
|---|---|
| Description | scientific article published on 20 April 2015 |
| Author/s |
author: David Julian McClements |
| Publication date | April 20, 2015 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |