The classification of natural gums. Part II. Characterisation of the gum arabic of commerce based on a chemometric study of amino-acid compositions
- 1 June 1993
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 7 (2) , 157-174
- https://doi.org/10.1016/s0268-005x(09)80167-7
Abstract
No abstract availableKeywords
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