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Original Articles
Emulsion characteristics of salad dressings as affected by caprine whey protein concentrates
Beatriz SanmartínÁrea de Tecnoloxía de Alimentos, Departamento de Química Analítica, Nutrición e Bromatoloxía, Facultad de Ciencias, Universidade de Santiago de Compostela, Lugo, SpainView further author information
, Olga DíazÁrea de Tecnoloxía de Alimentos, Departamento de Química Analítica, Nutrición e Bromatoloxía, Facultad de Ciencias, Universidade de Santiago de Compostela, Lugo, SpainView further author information
, Laura Rodríguez-TurienzoÁrea de Tecnoloxía de Alimentos, Departamento de Química Analítica, Nutrición e Bromatoloxía, Facultad de Ciencias, Universidade de Santiago de Compostela, Lugo, SpainView further author information
& Angel CobosÁrea de Tecnoloxía de Alimentos, Departamento de Química Analítica, Nutrición e Bromatoloxía, Facultad de Ciencias, Universidade de Santiago de Compostela, Lugo, SpainCorrespondence[email protected]
View further author information
View further author information
Pages 12-20
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Received 12 Jul 2017, Accepted 22 Nov 2017, Published online: 13 Apr 2018
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