Cite
HARVARD Citation
Primozic, M. et al. (2018). Formation, stability and in vitro digestibility of nanoemulsions stabilized by high-pressure homogenized lentil proteins isolate. Food hydrocolloids. pp. 126-141. [Online].
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Primozic, M. et al. (2018). Formation, stability and in vitro digestibility of nanoemulsions stabilized by high-pressure homogenized lentil proteins isolate. Food hydrocolloids. pp. 126-141. [Online].