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Effects of enzymatically modified starch on the encapsulation efficiency and stability of water-in-oil-in-water emulsions

Effects of enzymatically modified starch on the encapsulation efficiency and stability of water-in-oil-in-water emulsions

저자

Saehun Mun, Yongdoo Choi, Jae-Yong Shim, Kwan-Hwa Park, Yong-Ro Kim

저널 정보

Food chemistry, 128(2), 266-275

출간연도

2011

링크