Development of an optimal formulation for oxidative stability of walnut-beverage emulsions based on gum arabic and xanthan gum using response surface methodology-Reference-Cited by-同舟云学术

Development of an optimal formulation for oxidative stability of walnut-beverage emulsions based on gum arabic and xanthan gum using response surface methodology

Published:2012-01 Issue:2 Volume:87 Page:1611-1619
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Gharibzahedi Seyed Mohammad Taghi,Mousavi Seyed Mohammad,Hamedi Manouchehr,Khodaiyan Faramarz,Razavi Seyed Hadi

Funder

Council for Research at the Campus of Agriculture

Natural Resources of the University of Tehran

Research Council of the University of Tehran

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

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