%0 Journal Article
%T Effect of Polysaccharide Compounds on the Stability of Oil-In-Water Emulsions during Storage
%A Frolova, Y.V.
%A Sobolev, R.V.
%A Sarkisyan, V.A.
%A Kochetkova, A.A.
%K Emulsions, locust bean gum, xanthan gum, low esterified pectin, highly esterified pectin, storage
%J Food Processing: Techniques and Technology
%D 2022
%N 52
%P 13
%I Kemerovo State University