Rheological behavior and stability of d-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum

By S. Jafari, P. Beheshti, Elham Assadpoor. 2012

160 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/119363247c8b192181579ce5509b21851da61cf8