Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation

Date

2011

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

Elsevier BV

Abstract

Description

Citaciones: 72

Keywords

Molar mass, Chemistry, Population, Fractionation, Chromatography, Molar, Analytical Chemistry (journal), Molecular mass, Gum arabic, Polysaccharide

Citation

DOI

10.1016/j.foodhyd.2011.04.008

URI

https://doi.org/10.1016/j.foodhyd.2011.04.008
 https://andeanlibrary.org/handle/123456789/44357

Collections

Artículo Científico Publicado