EMULSIFYING CAPACITY OF GUAR AND SOYBEAN FLOUR AND THEIR APPLICATION IN DIFFERENT FOOD SYSTEMS
Khalil, M. (2002). EMULSIFYING CAPACITY OF GUAR AND SOYBEAN FLOUR AND THEIR APPLICATION IN DIFFERENT FOOD SYSTEMS. EKB Journal Management System, 53(1), 59-72. doi: 10.21608/ejarc.2002.229985
M. M. Khalil. "EMULSIFYING CAPACITY OF GUAR AND SOYBEAN FLOUR AND THEIR APPLICATION IN DIFFERENT FOOD SYSTEMS". EKB Journal Management System, 53, 1, 2002, 59-72. doi: 10.21608/ejarc.2002.229985
Khalil, M. (2002). 'EMULSIFYING CAPACITY OF GUAR AND SOYBEAN FLOUR AND THEIR APPLICATION IN DIFFERENT FOOD SYSTEMS', EKB Journal Management System, 53(1), pp. 59-72. doi: 10.21608/ejarc.2002.229985
Khalil, M. EMULSIFYING CAPACITY OF GUAR AND SOYBEAN FLOUR AND THEIR APPLICATION IN DIFFERENT FOOD SYSTEMS. EKB Journal Management System, 2002; 53(1): 59-72. doi: 10.21608/ejarc.2002.229985

EMULSIFYING CAPACITY OF GUAR AND SOYBEAN FLOUR AND THEIR APPLICATION IN DIFFERENT FOOD SYSTEMS

Egyptian Journal of Agricultural Sciences
Volume 53, Issue 1, January 2002, Page 59-72  XML PDF (2.42 MB)
Document Type: Research articles
DOI: 10.21608/ejarc.2002.229985
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Author
M. M. Khalil
Food Industries Department, Faculty of Agriculture, Mansoura University
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