Freeze–thaw stability of lecithin and modified starch-based nanoemulsions

标题
Freeze–thaw stability of lecithin and modified starch-based nanoemulsions
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 25, Issue 5, Pages 1327-1336
出版商
Elsevier BV
发表日期
2011-01-07
DOI
10.1016/j.foodhyd.2010.12.008

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