The Influence of Chemically Modified Potato Maltodextrins on Stability and Rheological Properties of Model Oil-in-Water Emulsions
Journal article published in 2018 by
Karolina Pycia 
,
Artur Gryszkin ,
Wiktor Berski,
Lesław Juszczak
,
Artur Gryszkin ,
Wiktor Berski,
Lesław Juszczak
This paper is made freely available by the publisher.
Full text: Download
Data provided by 