Published in
Elsevier, Food Chemistry, (369), p. 130879, 2022
DOI: 10.1016/j.foodchem.2021.130879
Links
Tools
Faba bean protein: A promising plant-based emulsifier for improving physical and oxidative stabilities of oil-in-water emulsions
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
Published version:
archiving forbidden
Data provided by 