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Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate
| Title: | Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate | Authors: | Krstonošić, Veljko   ; Dokić, Ljubica ; Dokić, Petar ; Dapčević, Tamara |
Issue Date: | 2009 | Publication: | Food hydrocolloids Food Hydrocolloids |
ISSN: | 0268-005X Food Hydrocolloids Search Idenfier |
Publisher: | Oxford : IRL Press | Type: | Article | Collation: | vol. 23 br. 8 str. 2212-2218 | DOI: | 10.1016/j.foodhyd.2009.05.003 | WoS-ID: | 000270890200024 | Scopus-ID: | 2-s2.0-70249100579 | VBS COBISS: | 1024214965 | URI: | https://plus.cobiss.net/cobiss/sr/sr/bib/1024214965#izum.si https://open.uns.ac.rs/handle/123456789/13594 https://enauka.gov.rs/handle/123456789/689690 |
M-category: | 21a+M21a+ |
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