Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsion
Crossref DOI link: https://doi.org/10.1007/s13197-017-3030-9
Published Online: 2018-01-25
Published Print: 2018-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Rahmati, Nazanin Fatemeh
Koocheki, Arash http://orcid.org/0000-0003-4086-8886
Varidi, Mehdi
Kadkhodaee, Rassoul
Text and Data Mining valid from 2018-01-25
Article History
Revised: 28 December 2017
Accepted: 29 December 2017
First Online: 25 January 2018