Cite
HARVARD Citation
Shi, Y. et al. (2017). Characterization and emulsifying properties of octenyl succinate anhydride modified Acacia seyal gum (gum arabic). Food hydrocolloids. pp. 10-16. [Online].
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Shi, Y. et al. (2017). Characterization and emulsifying properties of octenyl succinate anhydride modified Acacia seyal gum (gum arabic). Food hydrocolloids. pp. 10-16. [Online].