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Emulsifying properties of proteins and polysaccharides I. Methods of determination of emulsifying capacity and emulsion stability

✍ Scribed by A.N. Gurov; M.A. Mukhin; N.A. Larichev; N.V. Lozinskaya; V.B. Tolstoguzov

Publisher
Elsevier Science
Year
1983
Weight
481 KB
Volume
6
Category
Article
ISSN
0166-6622

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