Submission GuidelinesPublishing EthicsCopyright Statement Submitting Online
Home > Archive>Volume 19, Issue 3, 2000 >
PDF HTML XML Export Cite reminder
Creaming Behavior of O/W Emulsions Containing Heat-Pretreated Xanthan
DOI:
CSTR:
[cstr]
Author:
Affiliation:

Clc Number:

TS202.3

Fund Project:

  • Article
    • |
  • Figures
    • |
  • Metrics
    • |
  • Reference
    • |
  • Related
    • |
  • Cited by
    • |
  • Materials
    • |
  • Comments
    Abstract:

    Reference
    Related
    Cited by
Get Citation

E. Dickinson, M. J. W. Povey, MA Jian-guo, E. Dickinson, M. J. W. Povey. Creaming Behavior of O/W Emulsions Containing Heat-Pretreated Xanthan[J]. Journal of Food Science and Biotechnology,2000,19(3).

Copy
Share
Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:
  • Revised:
  • Adopted:
  • Online:
  • Published:
Article QR Code

Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China  PostCode：214122

Phone：0510-85913526  E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

WeChat

Mobile website