دورية أكاديمية
Insights of the ability of gelatinized fractions from non-chemical modified corn, rice, wheat, and waxy corn starches to stabilize O/W emulsions
| العنوان: | Insights of the ability of gelatinized fractions from non-chemical modified corn, rice, wheat, and waxy corn starches to stabilize O/W emulsions |
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| المؤلفون: | Gómez-Luría, D., Vernon-Carter, E.J., Alvarez-Ramirez, J., Cruz-Sosa, F. |
| المصدر: | In Food Hydrocolloids April 2019 89:726-734 |
| قاعدة البيانات: | ScienceDirect |
Full Text Finder | تدمد: | 0268005X |
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| DOI: | 10.1016/j.foodhyd.2018.11.045 |