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FUNCTIONALITY OF GUM-ARABIC - FRACTIONATION, CHARACTERIZATION AND EVALUATION OF GUM FRACTIONS IN CITRUS OIL-EMULSIONS AND MODEL BEVERAGES
Authors:
RAY AK BIRD PB IACOBUCCI GA CLARK BC
Citation:
Ak. Ray et al., FUNCTIONALITY OF GUM-ARABIC - FRACTIONATION, CHARACTERIZATION AND EVALUATION OF GUM FRACTIONS IN CITRUS OIL-EMULSIONS AND MODEL BEVERAGES, Food hydrocolloids, 9(2), 1995, pp. 123-131
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