Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions

Bo Wang, Dong Li, Li-Jun Wang, Necati Özkan
  • Journal of Food Engineering, February 2010, Elsevier
  • DOI: 10.1016/j.jfoodeng.2009.09.001
The author haven't finished explaining this publicationThe author haven't finished explaining this publication
Read Publication

http://dx.doi.org/10.1016/j.jfoodeng.2009.09.001

The following have contributed to this page: Professor Necati Ozkan