TY  JOUR
TI  Effect of Polysaccharide Compounds on the Stability of Oil-In-Water Emulsions during Storage
KW  Emulsions
KW  locust bean gum
KW  xanthan gum
KW  low esterified pectin
KW  highly esterified pectin
KW  storage
JO  Food Processing: Techniques and Technology
AU  Frolova, Y.V.
AU  Sobolev, R.V.
AU  Sarkisyan, V.A.
AU  Kochetkova, A.A.
PY  2022
IS  52
PB  Kemerovo State University