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The effect of amylose/amylopectin ratio on the stability of starch‐O/W emulsion

Fuente: Wiley Open Access

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Dettagli Bibliografici
Autori principali:	Rui Ou, Chencheng Gu, Fan Zhang, Yajie Zhao, Jianru Huang, Shaofeng Yuan, Hang Yu, Weirong Yao, He Qian, Yuliang Cheng
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2026
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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