Structure–function relationship of licorice ( Glycyrrhiza glabra ) root extract–xanthan/guar gum mixture in a high sugar content system
Author:
Affiliation:
1. Department of Food Processing Research Institute of Food Science and Technology (RIFST) Mashhad Iran
2. Department of Food Chemistry Research Institute of Food Science and Technology (RIFST) Mashhad Iran
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11441
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