Academic Journal
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. |
| المساهمون: | Consejo Nacional de Ciencia y Tecnología |
| المصدر: | Food Hydrocolloids ; volume 89, page 726-734 ; ISSN 0268-005X |
| بيانات النشر: | Elsevier BV |
| سنة النشر: | 2019 |
| المجموعة: | ScienceDirect (Elsevier - Open Access Articles via Crossref) |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.1016/j.foodhyd.2018.11.045 |
| الاتاحة: | http://dx.doi.org/10.1016/j.foodhyd.2018.11.045 https://api.elsevier.com/content/article/PII:S0268005X18317703?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0268005X18317703?httpAccept=text/plain |
| Rights: | https://www.elsevier.com/tdm/userlicense/1.0/ |
| رقم الانضمام: | edsbas.FB871712 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.foodhyd.2018.11.045 |
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