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Production characteristics of large soybean oil droplets by microchannel emulsification using asymmetric through holes

2010

Kobayashi, I., National Food Research Inst., Tsukuba, Ibaraki (Japan) | Hori, Y. | Uemura, K. | Nakajima, M.

AGROVOC Keywords
aceite de soja emulsification emulsifying food processing food technology huile de soja procesamiento procesamiento de alimentos processing productos de la soja soja soybean oil soybean products soybeans technologie alimentaire tecnologia de alimentos traitement traitement des aliments ultraestructura ultrastructure
Bibliographic information
Volume 11 Issue 1 ISSN 1345-7942
Pagination
pp. 37-50
Other Subjects
Produit a base de soja; Emulsificacion
Language
English
Note
Summaries (En, Ja)
13 fig. 20 ref.
Type
Summary
2010-05-15
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