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Effects of pectin and guar gum on creaming stability, microstructure and rheology of egg yolk plasma-stabilized emulsions

✍ Scribed by Emine Alben Erçelebi; Esra Ibanoğlu

Publisher: Springer
Year: 2010
Tongue: English
Weight: 354 KB
Volume: 231
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s00217-010-1276-9

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