Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein

Published 2011 View Full Article

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Title
Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein
Authors
Keywords
-
Journal
CARBOHYDRATE POLYMERS
Volume 86, Issue 1, Pages 343-351
Publisher
Elsevier BV
Online
2011-05-03
DOI
10.1016/j.carbpol.2011.04.059

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