The influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsions
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Title
The influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsions
Authors
Keywords
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Journal
Food & Function
Volume 8, Issue 1, Pages 415-423
Publisher
Royal Society of Chemistry (RSC)
Online
2016-12-19
DOI
10.1039/c6fo01357k
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