Assessment of emulsifying ability of almond gum in comparison with gum arabic using response surface methodology

Published 2013 View Full Article

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Title
Assessment of emulsifying ability of almond gum in comparison with gum arabic using response surface methodology
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 37, Issue -, Pages 49-59
Publisher
Elsevier BV
Online
2013-10-24
DOI
10.1016/j.foodhyd.2013.10.009

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