Effect of gum arabic and gum ghatti on the stability of beverage emulsions

Italian Journal of Food Science

Volumn 26, Issue 2, 2014, Pages 142-147

  Dluzewska E ^a   Jakubczak, K ^a   Florowska, A ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Beverage emulsion; Gum arabic; Gum ghatti

Indexed keywords

EID: 84904651246     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (27)

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