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Effect of aging and mustard flour on rheological properties of model O/W emulsion



Effect of aging and mustard flour on rheological properties of model O/W emulsion



Journal of Food Science 52: 48-9




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Accession: 017870572

Download citation: RISBibTeXText

DOI: 10.1111/j.1365-2621.1987.tb05925.x


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