Khalil, M. (2002). EMULSIFYING CAPACITY OF GUAR AND SOYBEAN FLOUR AND THEIR APPLICATION IN DIFFERENT FOOD SYSTEMS. test, 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". test, 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', test, 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. test, 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, Pages 59-72    PDF (2.42 M)
Document Type: Research articles
DOI: 10.21608/ejarc.2002.229985
Author
M. M. Khalil
Food Industries Department, Faculty of Agriculture, Mansoura University
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