Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation

✍ Scribed by Johan Alftrén; J. Mauricio Peñarrieta; Björn Bergenståhl; Lars Nilsson

• Book ID: 113628102
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 661 KB
• Volume: 26
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2011.04.008