Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsions

标题
Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsions
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 27, Issue 2, Pages 401-410
出版商
Elsevier BV
发表日期
2011-11-17
DOI
10.1016/j.foodhyd.2011.10.015

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