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FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: CREAMING STABILITY

✍ Scribed by E. TORNBERG

Book ID: 108803324
Publisher: Institute of Food Technologists
Year: 1978
Tongue: English
Weight: 491 KB
Volume: 43
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1978.tb02542.x

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