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
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Polskie Towarzystwo Technologow Zywnosci Wydawnictwo Naukowe PTTZ


Related search