Influence of flaxseed gum and NaCl concentrations on the stability of oil-in-water emulsions

标题
Influence of flaxseed gum and NaCl concentrations on the stability of oil-in-water emulsions
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 79, Issue -, Pages 371-381
出版商
Elsevier BV
发表日期
2018-01-17
DOI
10.1016/j.foodhyd.2018.01.010

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