Physical stability, flow properties and droplets characteristics of Balangu)Lallemantia royleana( seed gum / whey protein stabilized submicron emulsions
Najafi, Masoud Najaf, Hosaini, Vahideh, Mohammadi-Sani, Ali, Koocheki, ArashLanguage:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2016.02.017
Date:
February, 2016
File:
PDF, 1.39 MB
english, 2016