Prosopis alba exudate gum as excipient for improving fish...

Food Chemistry 2016 / 01 Vol. 190

Prosopis alba exudate gum as excipient for improving fish oil stability in alginate–chitosan beads

Vasile, Franco Emanuel, Romero, Ana María, Judis, María Alicia, Mazzobre, María Florencia
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Volume:
190
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.06.071
Date:
January, 2016
File:
PDF, 534 KB
english, 2016
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