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Lipid composition and emulsifying properties of Camelina sativa seed lecithin

Henok D Belayneh1, Randy L Wehling1, Edgar Cahoon2

  • 1Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68508, USA.

Food Chemistry
|October 18, 2017
PubMed

Keywords:
Camelina seedDegummingEmulsionLecithinOilPhosphotidylinositol

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