Development of food-grade Pickering emulsions stabilized by...

International Journal of Biological Macromolecules 2020 / 06 Vol. 153

Development of food-grade Pickering emulsions stabilized by a biological macromolecule (xanthan gum) and zein

Santos, J., Alcaide-González, M.A., Trujillo-Cayado, L.A., Carrillo, F., Alfaro-Rodríguez, M.C.
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:
153
Language:
english
Journal:
International Journal of Biological Macromolecules
DOI:
10.1016/j.ijbiomac.2020.03.078
Date:
June, 2020
File:
PDF, 11.73 MB
english, 2020
Conversion to is in progress
Conversion to is failed