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Volumn 104, Issue 1, 2011, Pages 56-62

The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI)

Author keywords

Creaming index; Emulsion; Emulsion activity; Flaxseed gum; Particle size; Soybean protein isolate

Indexed keywords

EMULSIONS; FLAX; OILSEEDS; PARTICLE SIZE; PROTEINS; SOYBEAN OIL; TURBIDITY;

EID: 78751649363     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.11.027     Document Type: Article
Times cited : (93)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.