Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

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Title
Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 77, Issue -, Pages 168-175
Publisher
Elsevier BV
Online
2017-09-27
DOI
10.1016/j.foodhyd.2017.09.032

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