Soy Protein Isolate and Gum Arabic Composite Affects Stability of Beverage Emulsion

Soy Protein Isolate and Gum Arabic Composite Affects Stability of Beverage Emulsion

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Bibliographic Details
Format:	Article
Language:	English
Published:	Iranian Association of Chemical Engineering (IAChE) 2009-04-01
Series:	Iranian Journal of Chemical Engineering
Online Access:	https://www.ijche.com/article_10357_73d80609cab9864b4987372b734496f6.pdf
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