Optimization of the contents of Arabic gum, xanthan gum and...

Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion

Hamed Mirhosseini, Chin Ping Tan, Nazimah S.A. Hamid, Salmah Yusof
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Volume:
22
Year:
2008
Language:
english
Pages:
12
DOI:
10.1016/j.foodhyd.2007.06.011
File:
PDF, 468 KB
english, 2008
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