Functionality of gum arabic. Fractionation, characterization and evaluation of gum fractions in citrus oil emulsions and model beverages - Concepedia

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Functionality of gum arabic. Fractionation, characterization and evaluation of gum fractions in citrus oil emulsions and model beverages

139

Citations

18

References

1995

Year

Apurba K. Ray, Philip B. Bird, Guillermo A. Iacobucci, Benjamin C. Clark

Food Hydrocolloids

Food ChemistryFood ColloidGum FractionsCitrus Oil EmulsionsGum ArabicFood EngineeringFood ProcessingFood TechnologyChromatographyEmulsionHealth Sciences

References

	Year	Citations

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