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Journal: Foods, 2020
Volume: 9
Number: 755
Article:
Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Authors:
by
Zhong-Qing Jiang, Jing Wang, Frederick Stoddard, Hannu Salovaara and Tuula Sontag-Strohm
Link:
https://www.mdpi.com/2304-8158/9/6/755
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