Rheological properties and stability of oil-in-water...

Journal of Food Engineering 2013 / 05 Vol. 116; Iss. 1

Rheological properties and stability of oil-in-water emulsions containing tapioca maltodextrin in the aqueous phase

Udomrati, Sunsanee, Ikeda, Shinya, Gohtani, Shoichi
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Volume:
116
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2012.10.032
Date:
May, 2013
File:
PDF, 557 KB
english, 2013
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