Stability and Rheological Behaviour of Olive Oil Water Emulsions Containing Maltodextrin and Whey Protein Isolate

Conference paper > Summary Text · 2011

Authors: Özlühan GUNGOR, MEHMET KOC, BANU KOÇ, Figen ERTEKİN

The International Food Congress ”Novel Approaches in Food Industry”, International, Poster, Summary Text, 2011-2011, pp 157-157

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