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Adsorption of Gum Arabic, Egg White Protein, and Their Mixtures at the Oil-Water Interface in Limonene Oil-in-Water Emulsions

Tipo de material: TextoTextoSeries ; J. Agric. Food Chem., DOI:10.1021/jf803794n, 2009Trabajos contenidos:
  • Padala, S.R
  • Williams, P.A
  • Phillips, G.O
Tema(s): Recursos en línea: Resumen: The adsorption behavior of gum Arabic, egg white protein, and their mixtures at the oil-water interface for 20
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Documentos solicitados Documentos solicitados CICY Documento préstamo interbibliotecario Ref1 B-10667 (Browse shelf(Opens below)) Available

The adsorption behavior of gum Arabic, egg white protein, and their mixtures at the oil-water interface for 20

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