Emulsifying properties of sweet potato protein: Effect of protein concentration and oil volume fraction

Published 2010 View Full Article

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Title
Emulsifying properties of sweet potato protein: Effect of protein concentration and oil volume fraction
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 25, Issue 1, Pages 98-106
Publisher
Elsevier BV
Online
2010-05-28
DOI
10.1016/j.foodhyd.2010.05.011

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