Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction. (2019)
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
Volume: 10
Parent Publication: Food & function
Issue: 7
ISSN: 2042-6496