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Assessment of emulsifying ability of almond gum in comparison with gum arabic using response surface methodology

Assessment of emulsifying ability of almond gum in comparison with gum arabic using response surface methodology

Mahfoudhi, Nesrine; Sessa, Mariarenata; Chouaibi, Moncef; Ferrari, Giovanna; Donsì, Francesco; Hamdi, Salem
  • 期刊名称Food Hydrocolloids
  • 作者Mahfoudhi, Nesrine; Sessa, Mariarenata; Chouaibi, Moncef; Ferrari, Giovanna; Donsì, Francesco; Hamdi, Salem
  • 卷第37卷
  • 印刷ISSN0268-005X
  • 文件大小655.49KB
  • 发表时间2014-06
  • DOI10.1016/j.foodhyd.2013.10.009
  • 页码49-59
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