Development of Lentil Aquafaba-Based Food Emulsions with Xanthan Gum or Pregelatinized Corn Starch as Stabilizers [Text] / V. Dehtiar, A. Sachko, A. Radchenko, O. Hrynchenko, S. Gubsky //
Biology and Life Sciences Forum. - . - Vol. 40, Issue 1.
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