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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 Ozkan
Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions

History

Journal

Journal of food engineering

Volume

96

Issue

4

Pagination

555 - 561

Publisher

Elsevier

Location

London, England

ISSN

0260-8774

eISSN

1873-5770

Language

eng

Publication classification

C1.1 Refereed article in a scholarly journal

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