The Emulsifying Properties of Hydrogenated Rosin Xylitol Ester as a Biomass Surfactant for Food: Effect of pH and Salts. [electronic resource]
Producer: 20201009ISSN:- 1420-3049
- Biomass
- Carbon Dioxide -- chemistry
- Emulsifying Agents -- analysis
- Esters -- analysis
- Food Additives -- analysis
- Humans
- Hydrogen-Ion Concentration
- Hydrogenation
- Magnesium Chloride -- chemistry
- Particle Size
- Pressure
- Resins, Plant -- chemistry
- Soybean Oil -- chemistry
- Surface Tension
- Water -- chemistry
- Xylitol -- analysis
No physical items for this record
Publication Type: Journal Article
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