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Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions
journal contribution
posted on 2010-02-01, 00:00 authored by Bo Wang, D Li, L J Wang, N OzkanEffect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions
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Journal
Journal of food engineeringVolume
96Issue
4Pagination
555 - 561Publisher
ElsevierLocation
London, EnglandISSN
0260-8774eISSN
1873-5770Language
engPublication classification
C1.1 Refereed article in a scholarly journalUsage metrics
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