Tapioca maltodextrin fatty acid ester as a potential...

Food Hydrocolloids 2015 / 02 Vol. 44

Tapioca maltodextrin fatty acid ester as a potential stabilizer for Tween 80-stabilized oil-in-water emulsions

Udomrati, Sunsanee, Gohtani, Shoichi
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Volume:
44
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2014.08.015
Date:
February, 2015
File:
PDF, 1.48 MB
english, 2015
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