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Effect of Ultra-high-pressure Homogenization on Structure and on Rheological Properties of Soy Protein-stabilized Emulsions

✍ Scribed by J. Floury; A. Desrumaux; J. Legrand

Book ID
108823740
Publisher
Institute of Food Technologists
Year
2002
Tongue
English
Weight
635 KB
Volume
67
Category
Article
ISSN
0022-1147

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