Influence of xanthan gum and locust bean gum upon flow and thixotropic behaviour of food emulsions containing modified starch
| Autor: | Dolz, M., Hernández, M.J., Delegido, J., Alfaro, M.C., Muñoz, J. |
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| Zdroj: | In Journal of Food Engineering 2007 81(1):179-186 |
| Databáze: | ScienceDirect |
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