✦ LIBER ✦
Effect of medium molecular weight xanthan gum in rheology and stability of oil-in-water emulsion stabilized with legume proteins
✍ Scribed by Evdoxia M Papalamprou; Eleousa A Makri; Vassilios D Kiosseoglou; Georgios I Doxastakis
- Publisher
- John Wiley and Sons
- Year
- 2005
- Tongue
- English
- Weight
- 203 KB
- Volume
- 85
- Category
- Article
- ISSN
- 0022-5142
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