Separation and characterization of food macromolecules using field-flow fractionation: A review
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference102 articles.
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4. Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation;Alftrén;Food Hydrocolloids,2012
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