Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions
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DOI: 10.17221/315/2017-cjfs
Abstract: Quintana-Martinez S., Morales-Cano A., García-Zapateiro L. (2018): Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions. Czech J. Food Sci., 36: 73–80. The effects of guar gum and lecithin concentrations (1,… read more here.
Keywords: guar gum; behaviour interaction; oil water; rheological behaviour ... See more keywords