Concepedia
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Publications
1
Citations
24
H-Index
Active since
1979
R.W. Franzen is an author specializing in proteins in foods, emulsion formation, and emulsion stability.
Publications per year
1979–1979
Proteins as emulsifiers: Methods for assessing the role
Charles J. Cante, R.W. Franzen, Fouad Z. Saleeb · Journal of the American Oil Chemists Society · 1979 · 24 citations
Agriculture, Biochemistry, Food Science +15
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