SOY AND MEAT PROTEINS AS FOOD EMULSION STABILIZERS 1. VISCOELASTIC PROPERTIES OF CORN OIL-IN-WATER EMULSIONS INCORPORATING SOY OR MEAT PROTEINS
- 1 September 1983
- journal article
- research article
- Published by Wiley in Journal of Texture Studies
- Vol. 14 (3), 251-265
- https://doi.org/10.1111/j.1745-4603.1983.tb00348.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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