Effect of Emulsifier Type, Maltodextrin, and β‐Cyclodextrin...

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Journal of Food Science 2019 / 05

Effect of Emulsifier Type, Maltodextrin, and β‐Cyclodextrin on Physical and Oxidative Stability of Oil‐In‐Water Emulsions

Kibici, Duygu, Kahveci, Derya
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Language:
english
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.14619
Date:
May, 2019
File:
PDF, 387 KB
english, 2019
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