Chemical investigation of the structural basis of the emulsifying activity of gum arabic

  1. Yadav, M.P.
  2. Manuel Igartuburu, J.
  3. Yan, Y.
  4. Nothnagel, E.A.
Aldizkaria:
Food Hydrocolloids

ISSN: 0268-005X

Argitalpen urtea: 2007

Alea: 21

Zenbakia: 2

Orrialdeak: 297-308

Mota: Artikulua

DOI: 10.1016/J.FOODHYD.2006.05.001 GOOGLE SCHOLAR