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Formation of sunflower oil emulsions stabilized by whey proteins with high-pressure homogenization (up to 350 MPa): effect of pressure on emulsion characteristics
Anne Desrumaux, Julie MarcandVolume:
37
Year:
2002
Language:
english
Pages:
7
DOI:
10.1046/j.1365-2621.2002.00565.x
File:
PDF, 255 KB
english, 2002