Rheological properties of O/W emulsions stabilized by...

Rheological properties of O/W emulsions stabilized by soybean total globulins

Dr. T. Ya. Bogracheva, Prof. V. B. Tolstoguzov
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Volume:
38
Year:
1994
Language:
english
Pages:
8
DOI:
10.1002/food.19940380202
File:
PDF, 360 KB
english, 1994
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