Development of food emulsions containing an advanced performance xanthan gum by microfluidization technique
- Citation:
- Santos, J., N. Calero, J. Muñoz, and M. T. Cidade. "Development of food emulsions containing an advanced performance xanthan gum by microfluidization technique." Food Science and Technology International (2018).
Abstract:
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Notes:
cited By 0; Article in Press
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