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Author: van Aken G.A. Blijdenstein T.B.J. Hotrum N.E.
Publisher: Elsevier
ISSN: 1359-0294
Source: Current Opinion in Colloids and Interface Science, Vol.8, Iss.4, 2003-11, pp. : 371-379
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Egg yolk protein gels and emulsions
Current Opinion in Colloids and Interface Science, Vol. 8, Iss. 4, 2003-11 ,pp. :
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