Prosopis alba exudate gum as excipient for improving fish oil stability in alginate–chitosan beads

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Title
Prosopis alba exudate gum as excipient for improving fish oil stability in alginate–chitosan beads
Authors
Keywords
Prosopis alba, Exudate gum, DHA, Ionic gelation
Journal
FOOD CHEMISTRY
Volume 190, Issue -, Pages 1093-1101
Publisher
Elsevier BV
Online
2015-06-23
DOI
10.1016/j.foodchem.2015.06.071

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