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Soy Protein Isolate and Gum Arabic Composite Affects Stability of Beverage Emulsion

Document Type : Full article

Main Subjects

  • Process Control and Engineering, Process Safety, HSE

Iranian Journal of Chemical Engineering(IJChE)
Volume 6, Issue 2 - Serial Number 2
Spring 2009
Pages 3-13

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APA

(2009). Soy Protein Isolate and Gum Arabic Composite Affects Stability of Beverage Emulsion. Iranian Journal of Chemical Engineering(IJChE), 6(2), 3-13.

MLA

. "Soy Protein Isolate and Gum Arabic Composite Affects Stability of Beverage Emulsion". Iranian Journal of Chemical Engineering(IJChE), 6, 2, 2009, 3-13.

HARVARD

(2009). 'Soy Protein Isolate and Gum Arabic Composite Affects Stability of Beverage Emulsion', Iranian Journal of Chemical Engineering(IJChE), 6(2), pp. 3-13.

VANCOUVER

Soy Protein Isolate and Gum Arabic Composite Affects Stability of Beverage Emulsion. Iranian Journal of Chemical Engineering(IJChE), 2009; 6(2): 3-13.

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