David Björten Johansson is an author at Lund University specializing in food engineering, food chemistry, and health sciences.
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2018–2018
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Pickering emulsions based on CaCl2-gelatinized oat starch
Hisfazilah Saari, David Björten Johansson, Nathalie Knopp et al. · Food Hydrocolloids · 2018 · 13 citations
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