Rheological properties of corn oil emulsions stabilized by commercial micellar casein and high pressure homogenization

Title
Rheological properties of corn oil emulsions stabilized by commercial micellar casein and high pressure homogenization
Authors
Keywords
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Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 42, Issue 1, Pages 307-311
Publisher
Elsevier BV
Online
2008-04-24
DOI
10.1016/j.lwt.2008.04.005

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