Storage stability of conventional and high internal phase emulsions stabilized solely by chickpea aquafaba
作者： Graziele Grossi Bovi Karatay , Andrêssa Maria Medeiros Theóphilo Galvão , Miriam Dupas Hubinger
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摘要: … the different emulsion types, high internal phase emulsions (… aims to evaluate the use of chickpea aquafaba (CA) from a … ) in the form of conventional emulsions and HIPE through the one…
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