Author:
Buffo Roberto A,Reineccius Gary A
Reference13 articles.
1. Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions;Buffo;Food Hydrocolloids,2001
2. Bradley, R. L. (1994). Moisture and total solids analysis. In S. S. Nielsen (Ed.), Introduction to the chemical analysis of foods (pp. 93–111). Boston: Jones and Barlett Publishers
3. An introduction to food hydrocolloids;Dickinson,1992
4. Colloids in foods;Dickinson,1982
5. Klemaszewski, J. L., Das, K. P., & Kinsella, J. E. (1992). Formation and coalescence stability of emulsions stabilized by different milk proteins. Journal of Food Science, 57(2), 366–371, 379
Cited by
34 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献