The role of associative properties of spruce galactoglucomannans in emulsion stabilization

Research output: Chapter in Book/Report/Conference proceedingConference contributionProfessional

Original languageEnglish
Title of host publication2019 Conference Abstracts : 20th Gums & Stabilisers for the Food Industry Conference
Number of pages2
Publication date11 Jun 2019
Publication statusPublished - 11 Jun 2019
MoE publication typeD3 Professional conference proceedings
EventThe 20th Gums & Stabilisers for the Food Industry Conference - Miramar Palace, San Sabastian, Spain
Duration: 11 Jun 201914 Jun 2019
https://foodhydrocolloidstrust.org.uk/node/1

Fields of Science

  • 416 Food Science

Cite this

Bhattarai, M., Valoppi, F., Kilpelainen, P. O., & Mikkonen, K. S. (2019). The role of associative properties of spruce galactoglucomannans in emulsion stabilization. In 2019 Conference Abstracts: 20th Gums & Stabilisers for the Food Industry Conference