Study of emulsions stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of Arabic gum, locust bean gum and xanthan gum

✍ Scribed by Eleousa A. Makri; Georgios I. Doxastakis

• Book ID: 113627369
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 615 KB
• Volume: 20
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2005.12.008