Gums and Hydrocolloids
Author:
Publisher
CRC Press
Link
http://www.crcnetbase.com/doi/pdf/10.1201/9781420015058.ch7
Reference96 articles.
1. Dickinson, E. and Stainsby, G. Colloids in Foods, Applied Science, London, 1982.
2. Gravitational destabilization of emulsions flocculated by non-adsorbed xanthan
3. Creaming and flocculation in emulsions containing polysaccharide
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