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Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction (2019)

First Author: Kasprzak M

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/10.1039/c8fo01938j

PubMed Identifier: 31259325

Publication URI: http://europepmc.org/abstract/MED/31259325

Type: Journal Article/Review

Parent Publication: Food & Function

Issue: 7

ISSN: 2042-6496