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Properties Of Emulsions Based In Soybean Oil Stabilized By Different Proteins

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Figure

Table 1 shows the chemical composition of emulsion preparation.
Fig. 3. Ternary phase diagrams of Soybean oil/Water/Soybean protein isolate of sample 5
Table 3. Investigation of emulsion stability in samples No 4 and 10 with addition of NaCl: 1 – 5 %

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