Assessment of emulsifying ability of almond gum in comparison with gum arabic using response surface methodology - Concepedia

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Assessment of emulsifying ability of almond gum in comparison with gum arabic using response surface methodology

90

Citations

39

References

2013

Year

Nesrine Mahfoudhi, Mariarenata Sessa, Moncef Chouaibi, Giovanna Ferrari, Salem Hamdi

Food Hydrocolloids

Almond GumResponse Surface MethodologyGum ArabicFood ProcessingFood QualityEmulsionHealth Sciences

References

	Year	Citations

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