Use of avocado phospholipids as emulsifier

Published 2017 View Full Article

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Title
Use of avocado phospholipids as emulsifier
Authors
Keywords
Avocado phospholipids, Stability, Rheology, Food emulsion
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 79, Issue -, Pages 42-51
Publisher
Elsevier BV
Online
2017-01-09
DOI
10.1016/j.lwt.2017.01.013

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