Author： Mhinzi G.S. Mrosso H.D.J.
Publisher： Elsevier
ISSN： 0308-8146
Source： Food Chemistry, Vol.54, Iss.3, 1995-01, pp. : 261-264
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Properties of gum exudates from selected Albizia species from Tanzania
By Mhinzi G.S.
Food Chemistry, Vol. 77, Iss. 3, 2002-06 ,pp. :
Access to resources
Recommend
Structure and rheological properties of acacia gum dispersions
By Sanchez C. Renard D. Robert P. Schmitt C. Lefebvre J.
Food Hydrocolloids, Vol. 16, Iss. 3, 2002-05 ,pp. :
Structural features of the polysaccharide gum from Acacia glomerosa
By Leon de Pinto G. Martnez M. Sanabria L.
Food Hydrocolloids, Vol. 15, Iss. 4, 2001-07 ,pp. :