Wang, B. Et Al. 2010. Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions. JOURNAL OF FOOD ENGINEERING , vol.96, no.4 , 555-561.

Wang, B., Li, D., Wang, L., & ÖZKAN, N., (2010). Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions. JOURNAL OF FOOD ENGINEERING , vol.96, no.4, 555-561.

Wang, Bo Et Al. "Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions," JOURNAL OF FOOD ENGINEERING , vol.96, no.4, 555-561, 2010

Wang, Bo Et Al. "Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions." JOURNAL OF FOOD ENGINEERING , vol.96, no.4, pp.555-561, 2010

Wang, B. Et Al. (2010) . "Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions." JOURNAL OF FOOD ENGINEERING , vol.96, no.4, pp.555-561.

@article{article, author={Bo Wang Et Al. }, title={Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions}, journal={JOURNAL OF FOOD ENGINEERING}, year=2010, pages={555-561} }