Stability and rheology of egg-yolk-stabilized concentrated emulsions containing cereal β-glucans of varying molecular size
- 18 May 2004
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 18 (6), 987-998
- https://doi.org/10.1016/j.foodhyd.2004.04.003
Abstract
No abstract availableKeywords
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