Effect of pH and ionic strength on the emulsifying properties of two Octenylsuccinate starches in comparison with gum Arabic

出版年份 2018 全文链接

标题

作者

关键词

出版物

Volume 76, Issue -, Pages 96-102

出版商

Elsevier BV

发表日期

2017-02-28

DOI

10.1016/j.foodhyd.2017.02.015

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