Effect of Ionic Strength, Ph and Temperature on the Behaviour of Re-Dispersed Bc:cmc- A Comparative Study with Xanthan Gum

AuthID
 P-00X-8RV
3
Author(s)
Martins, D
·
Tipo de Documento
Article
Year published
2023
Publicado
in FOOD HYDROCOLLOIDS, ISSN: 0268-005X
Volume: 135, Páginas: 108163 (10)
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Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85138186403
Wos: WOS:000870258500004
Source Identifiers
ISSN: 0268-005X
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