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1 Ergebnisse
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Stabilization of emulsions by gum tragacanth (Astragalus sp..:
Gavlighi, Hassan Ahmadi
;
Meyer, Anne S.
;
Zaidel, Dayang N.A.
..
Food Hydrocolloids. 31 (2013) 1 - p. 5-14 , 2013
Link:
https://doi.org/10.1016/j.foodhyd.2012.09.004
RT Journal T1
Stabilization of emulsions by gum tragacanth (Astragalus spp.) correlates to the galacturonic acid content and methoxylation degree of the gum
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2012.09.004&Exemplar=1&LAN=DE A1 Gavlighi, Hassan Ahmadi A1 Meyer, Anne S. A1 Zaidel, Dayang N.A. A1 Mohammadifar, Mohammad Amin A1 Mikkelsen, J. Dalgaard PB Elsevier BV YR 2013 SN 0268-005X JF Food Hydrocolloids VO 31 IS 1 SP 5 OP 14 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2012.09.004 DO https://doi.org/10.1016/j.foodhyd.2012.09.004 SF ELIB - SuUB Bremen
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