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Emulsifying properties of canola and flaxseed protein isolates produced by isoelectric precipitation and salt extraction
Food research international

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Emulsifying properties of canola and flaxseed protein isolates produced by isoelectric precipitation and salt extraction
Author(s) of Article  Will be identified in next release
Citation  Food research international 2011 v.44 no.9 pp. 2991-2998
Click to View  (Click to View)
Date of Publication  2011
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=531578
Name of Publication  Food research international
Publishing Company  Will be identified in next release
Accession Number  143050