Emulsion stabilising capacity of intact starch granules modified by heat treatment or octenyl succinyl succinic anhydride
Författare
Avdelning/ar
- Department of Food Technology, Engineering and Nutrition
Publiceringsår
2012
Språk
Engelska
Publikation/Tidskrift/Serie
(submitted manuscript)
Dokumenttyp
Artikel i tidskrift
Ämne
- Food Engineering
Status
Submitted
Projekt
- ANTIDIABETIC FOOD CENTRE