Flow properties of o/w emulsions as affected by xanthan gum, guar gum and carboxymethyl cellulose interactions studied by a mixture regression modelling

Flow properties of o/w emulsions as affected by xanthan gum, guar gum and carboxymethyl cellulose interactions studied by a mixture regression modelling

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 53, February 2016, Pages 199-208

Ibrahim Nor Hayati, Cheong Wai Ching, Mohd Zul Helmi Rozaini,