Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions
Bo Wang, Dong Li, Li-Jun Wang, Necati ÖzkanVolume:
96
Year:
2010
Language:
english
Pages:
7
DOI:
10.1016/j.jfoodeng.2009.09.001
File:
PDF, 397 KB
english, 2010