Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein
Wang, Bo, Wang, Li, Li, Dong, Adhikari, Benu, Shi, John
Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions
Wang, Bo, Li, Dong, Wang, Li J., Adhikari, Benu, Shi, John
Are you sure you would like to clear your session, including search history and login status?