Stability of emulsions of refined palm oil and its low melting point fraction with egg phospholipid.
5 referencias.
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| Main Authors: | , , , , , |
|---|---|
| Format: | Texto biblioteca |
| Language: | d |
| Subjects: | Aceite de palma, Emulsión., Estabilidad., Fosfolípidos., Punto de fusión., |
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