Changes in physiochemical properties and stability of...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 05 Vol. 68

Changes in physiochemical properties and stability of peanut oil body emulsions by applying gum arabic

Sukhotu, Rujira, Guo, Shiwen, Xing, Jiyun, Hu, Qi, Wang, Ruican, Shi, Xiaodi, Nishinari, Katsuyoshi, Fang, Yapeng, Guo, Shuntang
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Volume:
68
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.12.055
Date:
May, 2016
File:
PDF, 1.37 MB
english, 2016
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