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    Lecithin gum rheology and processing implications

    The rheology of canola, sunflower, and soybean lecithin gum was examined by studying samples of different moisture contents produced in a batch evaporator (70°C, 0.1 atm). Soybean lecithin was found to have th...

    David Lambourne, Geoff H. Covey, Eugene Chai… in Journal of the American Oil Chemists' Soci… (1999)