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Journal: Foods, 2020
Volume: 9
Number: 453

Article: Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins
Authors: by Loreto Alonso-Miravalles, Emanuele Zannini, Juergen Bez, Elke K. Arendt and James A. O’Mahony
Link: https://www.mdpi.com/2304-8158/9/4/453

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