Comparative study oft he pysical and the oxidative stability of the o/w emulsion stabilized with roasted and on-roasted flaxseed gum
- Raoui, E. M. (Autor*in)
- Mistlberger-Reiner, A. (Autor*in)
- Jose Luis Toca-Herrera (Autor*in)
- Pignitter, M. (Autor*in)
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