NG PEI QI; NOR HAYATI IBRAHIM; AZLIN SHAFRINA HASIM. Effect of Pea Protein Isolate, Carboxymethyl Cellulose, Pectin and Their Interaction on Physicochemical and Oxidative Stability of Oil-in-Water Emulsions. Universiti Malaysia Terengganu Journal of Undergraduate Research, [S. l.], v. 1, n. 2, p. 8–18, 2019. DOI: 10.46754/umtjur.v1i2.61. Disponível em: https://journal.umt.edu.my/index.php/umtjur/article/view/61. Acesso em: 16 nov. 2024.