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Emulsifying Properties of Hydrolized Sunflower Lecithins by Phospholipases A2 of Different Sources

By D. M. Cabezas, R. Madoery, B. W. K. Diehl and M. C. Tomás

Submitted: April 7th 2011Reviewed: August 12th 2011Published: February 22nd 2012

DOI: 10.5772/32145

Downloaded: 5367

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D. M. Cabezas, R. Madoery, B. W. K. Diehl and M. C. Tomás (February 22nd 2012). Emulsifying Properties of Hydrolized Sunflower Lecithins by Phospholipases A2 of Different Sources, Food Industrial Processes - Methods and Equipment, Benjamin Valdez, IntechOpen, DOI: 10.5772/32145. Available from:

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