Stability and rheology of purity gum emulsions adding xanthan gum | |
Lu, Jinli[1]; Fu, Yuying[1]; Wu, Xiao[1]; Guan, Pengxiang[1]; Lu, Dingding[1] | |
2014 | |
卷号 | 29期号:6页码:93 |
URL标识 | 查看原文 |
内容类型 | 期刊论文 |
URI标识 | http://www.corc.org.cn/handle/1471x/5566998 |
专题 | 浙江工商大学 |
作者单位 | [1] College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, China |
推荐引用方式 GB/T 7714 | Lu, Jinli[1],Fu, Yuying[1],Wu, Xiao[1],et al. Stability and rheology of purity gum emulsions adding xanthan gum[J],2014,29(6):93. |
APA | Lu, Jinli[1],Fu, Yuying[1],Wu, Xiao[1],Guan, Pengxiang[1],&Lu, Dingding[1].(2014).Stability and rheology of purity gum emulsions adding xanthan gum.,29(6),93. |
MLA | Lu, Jinli[1],et al."Stability and rheology of purity gum emulsions adding xanthan gum".29.6(2014):93. |
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