Publication | Closed Access
Effects of Change in PH and Addition of Sucrose and NaCl on the Emulsifying Properties of Mucilage Obtained from Pereskia aculeata Miller
19
Citations
40
References
2019
Year
Food ChemistryFood ColloidBiomanufacturingEngineeringBiochemistryEmulsifying PropertiesFunctional PropertyBiochemical EngineeringFood ProcessingPereskia Aculeata MillerBiomolecular EngineeringEmulsionHealth Sciences
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