FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: EFFECT OF PROCESSING
- 1 March 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (2), 468-472
- https://doi.org/10.1111/j.1365-2621.1977.tb01524.x
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
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