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Comparing different commercial fenugreek galactomannans for the production of fine o/w emulsions with whey proteins and various gum stabilizers: Effect of ultrasonic emulsification parameters on their stability
Please use any of these identifiers to cite or link to this item:
http://hdl.handle.net/10795/2768
http://repository.edulll.gr/2768
LOGOPDF (1.08 MB)