Exploring Citrus Fiber as an Emulsifying Agent: Synergy with Low Methoxyl Pectin and Amidated Pectin for Advanced Food Formulations

AuthID
 P-018-Q93
4
Author(s)
Panzanini, M
·
Spigno, G
·
Roberta, D
Document Type
Article
Year published
2025
Published
in FOOD HYDROCOLLOIDS, ISSN: 0268-005X
Volume: 168
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-105003410977
Wos: WOS:001483099000001
Source Identifiers
ISSN: 0268-005X
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