Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions

Published 2010 View Full Article

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Title
Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 100, Issue 3, Pages 417-426
Publisher
Elsevier BV
Online
2010-05-01
DOI
10.1016/j.jfoodeng.2010.04.026

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