Rheological and Water Binding Properties of Fat-In-Water Type Emulsions Stabilized by Potato Starch

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality- Poland

doi 10.15193/zntj/2013/86/081-091

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Polskie Towarzystwo Technologow Zywnosci Wydawnictwo Naukowe PTTZ

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