Surface and emulsification properties of a new gum extracted from Portulaca oleracea L.
- 17 March 1999
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 13 (2) , 145-155
- https://doi.org/10.1016/s0268-005x(98)00082-4
Abstract
No abstract availableKeywords
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