Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Muhammad Asif Ismail"'
Publikováno v:
Food Hydrocolloids. 112:106275
This work reported the effect of welan gum (WL) on stabilizing the foam of hydroxypropyl methylcellulose (HPMC), which compared to konjac glucomannan (KGM) and guar gum (GG). The effects of total concentration and ratio on the foaming properties of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a82524afc568aa9a57b6646003d6c70b
https://doi.org/10.1016/j.foodhyd.2020.106275
https://doi.org/10.1016/j.foodhyd.2020.106275
