Physical properties of edible emulsified films based on pistachio globulin protein and fatty acids

Published 2010 View Full Article

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Title
Physical properties of edible emulsified films based on pistachio globulin protein and fatty acids
Authors
Keywords
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Journal
JOURNAL OF FOOD ENGINEERING
Volume 100, Issue 1, Pages 102-108
Publisher
Elsevier BV
Online
2010-03-31
DOI
10.1016/j.jfoodeng.2010.03.033

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