Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch

标题
Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 45, Issue -, Pages 9-17
出版商
Elsevier BV
发表日期
2014-11-07
DOI
10.1016/j.foodhyd.2014.10.024

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