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Journal: Foods, 2024
Volume: 13
Number: 3795

Article: Interfacial and Bulk Properties of Potato and Faba Protein in Connection with Physical Emulsion Stability at Various pH Values and High Salt Concentrations
Authors: by Jiarui Cao, Meinou Corstens and Karin Schroën
Link: https://www.mdpi.com/2304-8158/13/23/3795

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