Effect of medium molecular weight xanthan gum in rheology and stability of oil-in-water emulsion stabilized with legume proteins.

Details

Language :

English

ISSN :

00225142

Volume :

85

Issue :

12

Database :

Complementary Index

Journal :

Journal of the Science of Food & Agriculture

Publication Type :

Academic Journal

Accession number :

62915315

Full Text :

https://doi.org/10.1002/jsfa.2159