Emulsifying properties of canola and flaxseed protein isolates produced by isoelectric precipitation and salt extraction

Published 2011 View Full Article

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Title
Emulsifying properties of canola and flaxseed protein isolates produced by isoelectric precipitation and salt extraction
Authors
Keywords
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Journal
FOOD RESEARCH INTERNATIONAL
Volume 44, Issue 9, Pages 2991-2998
Publisher
Elsevier BV
Online
2011-07-24
DOI
10.1016/j.foodres.2011.07.009

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