Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
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Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
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scientific article published on 07 June 2020
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wetenschappelijk artikel
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Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
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Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
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Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
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Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
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Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
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Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
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P50
P356
P1433
P1476
Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
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P2093
Hannu Salovaara
P356
10.3390/FOODS9060755
P577
2020-06-07T00:00:00Z