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Springer, Food Biophysics, 2(12), p. 186-197, 2017

DOI: 10.1007/s11483-017-9475-6

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Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins

Journal article published in 2017 by Cansu Ekin Gumus, Eric Andrew Decker, David Julian McClements ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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