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Improving the emulsifying properties of β-lactoglobulin-wild almond gum ( Amygdalus scoparia Spach ) exudate complexes by heat
Golkar, Abdolkhalegh, Nasirpour, Ali, Keramat, JavadLanguage:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.7741
Date:
March, 2016
File:
PDF, 602 KB
english, 2016