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Inability to prepare lecithin-stabilized oil-in-water emulsions by repeated membrane emulsification

By Jeonghee Surh and Goran T. Vladisavljevic

Abstract

This is an abstract for the 74th Symposium of Korean Society of Food Science and Technology, Busan, South Korea, June 20-22, 2007

Year: 2007
OAI identifier: oai:dspace.lboro.ac.uk:2134/10664

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