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Ray, A.K., Bird, P.B., Iacobucci, G.A. and Clark, B.C. (1995) Functionality of Gum Arabic. Fractionation, Characterization and Evaluation of Gum Fractions in Citrus Oil Emulsions and Model Beverages. Food Hydrocolloids, 9, 123-131.
http://dx.doi.org/10.1016/S0268-005X(09)80274-9
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