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Influence of heating on oil-in-water emulsions prepared with soybean soluble polysaccharide

Akihiro Nakamura1, Hirokazu Maeda, Milena Corredig

  • 1Department of Food Science, University of Guelph, Guelph, ON, Canada. 940080@so.fujioil.co.jp

Journal of Agricultural and Food Chemistry
|January 18, 2007
PubMed

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