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Formulation and characterization of oil-in-water emulsions stabilized by gelatinized kudzu starch

Version 2 2024-06-06, 12:07
Version 1 2017-10-17, 16:32
journal contribution
posted on 2024-06-06, 12:07 authored by Y Zhao, N Khalid, G Shu, MA Neves, I Kobayashi, M Nakajima
Formulation and characterization of oil-in-water emulsions stabilized by gelatinized kudzu starch

History

Journal

International journal of food properties

Volume

20

Pagination

1329-1341

Location

Abingdon, Eng.

ISSN

1094-2912

eISSN

1532-2386

Language

eng

Publication classification

C Journal article, C1.1 Refereed article in a scholarly journal

Copyright notice

2017, Taylor & Francis Group

Issue

sup 2

Publisher

Taylor & Francis

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