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

出版年份 2013 全文链接

标题

作者

关键词

出版物

Volume 37, Issue -, Pages 49-59

出版商

Elsevier BV

发表日期

2013-10-24

DOI

10.1016/j.foodhyd.2013.10.009

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