Assessment of emulsifying ability of almond gum in comparison with gum arabic using response surface methodology
| Autor: | Mahfoudhi, Nesrine, Sessa, Mariarenata, Chouaibi, Moncef, Ferrari, Giovanna, Donsì, Francesco, Hamdi, Salem |
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| Zdroj: | In Food Hydrocolloids June 2014 37:49-59 |
| Databáze: | ScienceDirect |
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