Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions

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1 January 2001

journal article
Published by Elsevier in Food Hydrocolloids

Vol. 15 (1), 53-66
https://doi.org/10.1016/s0268-005x(00)00050-3

Abstract

No abstract available

Keywords

Cited by 129 articles