Relationship of rheological and microstructural properties with physical stability of potato protein-based emulsions stabilized by guar gum
Santos, Jenifer, Calero, Nuria, Guerrero, Antonio, Muñoz, JoséVolume:
44
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2014.09.025
Date:
February, 2015
File:
PDF, 1.26 MB
english, 2015