Characterization of flaxseed oil emulsions
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-014-1495-3.pdf
Reference28 articles.
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3. Campanella HO, Dorward NM, Singh H (1995) A study of the rheological properties of concentrated food emulsion. J Food Eng 25:427–440
4. Chantrapornchai W, Clydesdale F, McClements DJ (1998) Influence of droplet size and concentration on the color of oil-in-water emulsions. J Agric Food Chem 46:2914–2920
5. Choo WS, Birch J, Dufour JP (2007a) Physicochemical and quality characteristics of cold-pressed flaxseed oils. J Food Comp Anal 20:202–211
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