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Enzymatic modification of egg lecithin to improve properties

Justice Asomaning1, Jonathan M Curtis1

  • 1Lipid Chemistry Group, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada.

Food Chemistry
|November 19, 2016
PubMed

Keywords:
Egg yolkEmulsionEnzymeInteresterificationPhospholipidsVegetable oil

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