Porto, Bruna Castro <br/><br/>
Effect of dynamic high pressure on emulsifying and encapsulant properties of cashew tree gum.  [electronic resource] 

 -  Carbohydrate polymers  Apr 2018 
 - 350-357 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1879-1344 
<br/><br/><label>Standard No.: </label>10.1016/j.carbpol.2018.01.019  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Anacardium--chemistry<br/>Emulsions<br/>Plant Gums--chemistry<br/>Polysaccharides--chemistry<br/>Pressure