Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch. (2018)
Attributed to:
Programmed emulsions for reduced levels of salt or sugar in liquid and semi-liquid foods
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2018.03.002
PubMed Identifier: 30078926
Publication URI: http://europepmc.org/abstract/MED/30078926
Type: Journal Article/Review
Volume: 81
Parent Publication: Food hydrocolloids
ISSN: 0268-005X