Factors that influence the coalescence stability of protein‐stabilised emulsions, estimated from the proportion of oil extracted by hexane
- 1 January 1988
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 46 (1), 93-113
- https://doi.org/10.1002/jsfa.2740460110
Abstract
No abstract availableKeywords
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