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Relationship between the chemical components of taro rhizome mucilage and its emulsifying property

Luan Alberto Andrade1, Cleiton Antônio Nunes2, Joelma Pereira2

  • 1Federal University of Lavras (Universidade Federal de Lavras - UFLA), Brazil.

Food Chemistry
|February 24, 2015
PubMed

Keywords:
Amphiphilic moleculeColocasia esculentaCommercial emulsifiersGums

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