Improving the stability of wheat gliadin nanoparticles – Effect of gum arabic addition

Title
Improving the stability of wheat gliadin nanoparticles – Effect of gum arabic addition
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 80, Issue -, Pages 78-87
Publisher
Elsevier BV
Online
2018-02-03
DOI
10.1016/j.foodhyd.2018.01.042

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