Gum Arabic

Structural Characterization and Emulsifying Properties of Polysaccharides of< i> Acacia</i> m< i> earnsii</i> de Wild Gum

Organic Chemistry / Brazil / Polysaccharides / Magnetic Resonance Spectroscopy / Gum Arabic / Acacia / Emulsions / Food Sciences / Molecular weight / Sodium Chloride / Carbohydrate Polymers / Acacia / Emulsions / Food Sciences / Molecular weight / Sodium Chloride / Carbohydrate Polymers