Effect of the degree of substitution of octenyl succinic anhydride-banana starch on emulsion stability

出版年份 2015 全文链接

标题

作者

关键词

Esterified starch, Emulsion, Rheology, Backscattering

出版物

Volume 132, Issue -, Pages 17-24

出版商

Elsevier BV

发表日期

2015-06-23

DOI

10.1016/j.carbpol.2015.06.042

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