Publication not explained

This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.

If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.

Featured Image

Read the Original

This page is a summary of: Cross-Linking of Interfacial Layers Affects the Salt and Temperature Stability of Multilayered Emulsions Consisting of Fish Gelatin and Sugar Beet Pectin, Journal of Agricultural and Food Chemistry, October 2011, American Chemical Society (ACS), DOI: 10.1021/jf202220z.
You can read the full text:

Read

Contributors

The following have contributed to this page