Effects of pregelatinized waxy maize starch on the physicochemical properties and stability of model low-fat oil-in-water food emulsions - Publication - Bridge of Knowledge

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Effects of pregelatinized waxy maize starch on the physicochemical properties and stability of model low-fat oil-in-water food emulsions

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Category:
Magazine publication
Type:
Magazine publication
Published in:
Food Hydrocolloids no. 36, pages 229 - 237,
ISSN: 0268-005X
ISSN:
0268005X
Publication year:
2014
DOI:
Digital Object Identifier (open in new tab) 10.1016/j.foodhyd.2013.09.012
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