Physicochemical characteristics of beverage emulsions containing crocetin as a functional ingredient of saffron
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-022-01139-3.pdf
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4. Ahmed J, Ramaswamy H, Ngadi M. Rheological characteristics of Arabic gum in combination with guar and xanthan gum using response surface methodology: effect of temperature and concentration. International Journal of Food Properties. 8: 179-92 (2005)
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