(PDF) Effect of Particulate Gel Formation on the

Effect of Particulate Gel Formation on the Rheological and Textural Properties of O/W Emulsion Creams Containing Xanthan and Locust Bean Gum

Polymer (Korea) - South Korea

doi 10.7317/pk.2016.40.3.483

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Abstract

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Categories

Materials Chemistry

Chemical Engineering

Date

May 31, 2016

Authors

Publisher

The Polymer Society of Korea

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