Rheological properties and physical stability of o/w...

Food Hydrocolloids 2015 / 02 Vol. 44

Rheological properties and physical stability of o/w emulsions stabilized by OSA starch with trehalose

Domian, E., Brynda-Kopytowska, A., Oleksza, K.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
44
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2014.08.020
Date:
February, 2015
File:
PDF, 1.16 MB
english, 2015
Conversion to is in progress
Conversion to is failed