Effects of flaxseed gum concentrations and pH values on the...

Food Hydrocolloids 2017 / 06 Vol. 67

Effects of flaxseed gum concentrations and pH values on the stability of oil-in-water emulsions

Wang, Meng, Feng, Mei-qin, Jia, Kun, Sun, Jian, Xu, Xing-lian, Zhou, Guang-hong
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Volume:
67
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2017.01.004
Date:
June, 2017
File:
PDF, 2.02 MB
english, 2017
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