Influence of fatty acid-esterified waxy maize starch type and concentration on stability and properties of oil-in-water emulsions
-
Date : 1401-11
Article type
Journal
Influence of fatty acid-esterified waxy maize starch type and concentration on stability and properties of oil-in-water emulsions
×
https://people.iut.ac.ir/en/goli/content/1601819?view=qrcode