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

✍ Scribed by R. Chanamai; D.J. McClements

• Book ID: 108823896
• Publisher: Institute of Food Technologists
• Year: 2002
• Tongue: English
• Weight: 553 KB
• Volume: 67
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2002.tb11370.x