Emulsifying properties of wheat germ:Influence of pH and NaCl

Title
Emulsifying properties of wheat germ:Influence of pH and NaCl
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 100, Issue -, Pages 105431
Publisher
Elsevier BV
Online
2019-10-09
DOI
10.1016/j.foodhyd.2019.105431

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