This article is maintained by: Elsevier
Article Title: Introducing Prunus cerasus gum exudates: Chemical structure, molecular weight, and rheological properties
Journal Title: Food Hydrocolloids
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodhyd.2016.07.004
Content Type: article
Copyright: © 2016 Published by Elsevier Ltd.