Improving the stability of wheat gliadin nanoparticles –...

Food Hydrocolloids 2018 / 07 Vol. 80

Improving the stability of wheat gliadin nanoparticles – Effect of gum arabic addition

Wu, Weihao, Kong, Xiangzhen, Zhang, Caimeng, Hua, Yufei, Chen, Yeming
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Volume:
80
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2018.01.042
Date:
July, 2018
File:
PDF, 1.18 MB
english, 2018
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