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

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

Article 1, Volume 6, Issue 2, Spring 2009, Page 3-13  XML PDF (512 K)
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