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Influence of pH value on microstructure of oil-in-water emu..:
Félix Ángel, Manuel
;
Isurralde, Nadia
;
Romero García, Alberto
.
https://journals.sagepub.com/doi/full/10.1177/1082013218774707. , 2023
Link:
https://idus.us.es/handle//11441/146672
RT Journal T1
Influence of pH value on microstructure of oil-in-water emulsions stabilized by chickpea protein flour
UL https://suche.suub.uni-bremen.de/peid=base-ftunivsevillair:oai:idus.us.es:11441_146672&Exemplar=1&LAN=DE A1 Félix Ángel, Manuel A1 Isurralde, Nadia A1 Romero García, Alberto A1 Guerrero Conejo, Antonio Francisco PB SAGE Publications YR 2023 K1 Chickpea protein K1 Food emulsions K1 Legumes K1 Microstructure K1 Proteins K1 Rheology JF https://journals.sagepub.com/doi/full/10.1177/1082013218774707 LK http://dx.doi.org/https://idus.us.es/handle//11441/146672 DO https://idus.us.es/handle//11441/146672 SF ELIB - SuUB Bremen
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