A Comparison of the Stability of Beverage Cloud Emulsions Formulated with Different Gum Acacia- and Starch-Based Emulsifiers

✍ Scribed by S.J. Reiner; G.A. Reineccius; T.L. Peppard

• Book ID: 111406375
• Publisher: Institute of Food Technologists
• Year: 2010
• Tongue: English
• Weight: 803 KB
• Volume: 75
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2010.01625.x