Comparison of Gum Arabic, Modified Starch, and Whey Protein...

Journal of Food Science 2002 Vol. 67; Iss. 1

Comparison of Gum Arabic, Modified Starch, and Whey Protein Isolate as Emulsifiers: Influence of pH, CaCl2 and Temperature

R. Chanamai, D.J. McClements
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Volume:
67
Year:
2002
Language:
english
Pages:
6
DOI:
10.1111/j.1365-2621.2002.tb11370.x
File:
PDF, 553 KB
english, 2002
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