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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: 4870

© 2012 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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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 Benjamin Valdez, IntechOpen, DOI: 10.5772/32145. Available from:

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