Emulsifying properties of food by-products: Valorizing apple pomace and oat bran
Authors:
- D. Huc-MathisDHD. Huc-Mathis
- C. JournetCJC. Journet
- N. FayolleNFN. Fayolle
- V. BoscVBV. Bosc
- 1 May 2019
- journal article
- research article
- Published by Elsevier in Colloids and Surfaces A: Physicochemical and Engineering Aspects
- Vol. 568, 84-91
Abstract
No abstract availableKeywords
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