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Journal: Engineering ProceedingsVolume: 87Number: 111
Article: Influence of Oil Content and Different Stabilizers on Microstructure and Rheological Characteristics of Food Emulsions Based on Beans Aquafaba
  • Authors:
  • Valentyna Dehtiar1,
  • Anastasiia Sachko2 and
  • Anna Radchenko1,*
  • et al.
Link: https://www.mdpi.com/2673-4591/87/1/111

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