The role of associative properties of spruce galactoglucomannans in emulsion stabilization

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Originalspråkengelska
Titel på gästpublikation2019 Conference Abstracts : 20th Gums & Stabilisers for the Food Industry Conference
Antal sidor2
Utgivningsdatum11 jun 2019
StatusPublicerad - 11 jun 2019
MoE-publikationstypD3 Professionella konferenshandlingar
EvenemangThe 20th Gums & Stabilisers for the Food Industry Conference - Miramar Palace, San Sabastian, Spanien
Varaktighet: 11 jun 201914 jun 2019
https://foodhydrocolloidstrust.org.uk/node/1

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