Emulsifying behaviour of gum arabic. Part 2: Effect of the gum molecular weight on the emulsion droplet-size distribution

Carbohydrate Polymers - Tập 14 - Trang 385-392 - 1991
Eric Dickinson1, Vanda B. Galazka1
1Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, UK

Tài liệu tham khảo

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