Cite
MLA Citation
Qiangwei Jin et al.. “A comparison of corn fiber gum, hydrophobically modified starch, gum arabic and soybean soluble polysaccharide: Interfacial dynamics, viscoelastic response at oil/water interfaces and emulsion stabilization mechanisms.” Food hydrocolloids, vol. 70, 2017, pp. 329–344. http://access.bl.uk/ark:/81055/vdc_100045923390.0x000040