TY  - BOOK
AU  - Padala,S.R.
AU  - Williams,P.A.
AU  - Phillips,G.O.
TI  - Adsorption of Gum Arabic, Egg White Protein, and Their Mixtures at the Oil-Water Interface in Limonene Oil-in-Water Emulsions
KW  - GUM ARABIC
KW  - EGG WHITE PROTEIN
KW  - POLYSACCHARIDE-PROTEIN COMPLEXES
KW  - EMULSIFICATION
KW  - ADSORPTION ISOTHERMS
KW  - OIL-WATER INTERFACE
N2  - The adsorption behavior of gum Arabic, egg white protein, and their mixtures at the oil-water interface for 20
UR  - https://drive.google.com/file/d/1Q3zkpkCpoe5mIjCQD_WiFyHWOocBIfeK/view?usp=drivesdk
ER  -