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

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

Abstract

Citations

6 1

CrossRef
0

Web of Science
7 0

Scopus

Authors (5)

Grażyna Bortnowska
Jerzy Balejko
Grzegorz Przemysław Tokarczyk dr inż.
Agnieszka Romanowska-Osuch
Natalia Krzemińska

Cite as

Full text

full text is not available in portal

full content of the article see on external site open in new tab

Details

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
Verified by:: No verification

seen 44 times