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