Study of emulsions stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of Arabic gum, locust bean gum and xanthan gum
Authors:
- Eleousa A. MakriEMEleousa A. Makri
- Georgios I. DoxastakisGDGeorgios I. Doxastakis
- 1 December 2006
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 20 (8) , 1141-1152
Abstract
No abstract availableKeywords
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