Stability and rheological properties of citrus beverage emulsion in presense and absence of weighting agents containing modified starch and xanthan gum.

Tahérian, A.R. (2006). "Stability and rheological properties of citrus beverage emulsion in presense and absence of weighting agents containing modified starch and xanthan gum.", 2006 Canadian Institute of Food Science & Technology (CIFST) and AAFC Conference, Delta Hotel, Montréal, QC, Canada, May 28-30, 2006.