Physicochemical, interfacial and emulsifying properties of...

Food Hydrocolloids 2016 / 05 Vol. 56

Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic

Vasile, Franco Emanuel, Martinez, María Julia, Pizones Ruiz-Henestrosa, Víctor Manuel, Judis, María Alicia, Mazzobre, María Florencia
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
56
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2015.12.016
Date:
May, 2016
File:
PDF, 916 KB
english, 2016
Conversion to is in progress
Conversion to is failed