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Publication
Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions
Journal Contribution - Journal Article
Journal: JOURNAL OF FOOD ENGINEERING
ISSN: 0260-8774
Volume: 244
Pages: 136 - 141
Publication year:2019
BOF-keylabel:yes
IOF-keylabel:yes
BOF-publication weight:3
CSS-citation score:1
Authors:National
Authors from:Higher Education
Accessibility:Closed