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Comparative emulsifying properties of octenyl succinic anhydride (OSA)-modified starch: Granular form vs dissolved state

Author:
Matos González, MaríaUniovi authority; Marefati, A.; Gutiérrez Cervelló, GemmaUniovi authority; Wahlgren, M.; Rayner, Marilyn
Publication date:
2016
Publisher version:
http://dx.doi.org/10.1371/journal.pone.0160140
Citación:
PLoS ONE, 11(8), e0160140- (2016); doi:10.1371/journal.pone.0160140
Descripción física:
e0160140-
URI:
http://hdl.handle.net/10651/40515
ISSN:
1932-6203
DOI:
10.1371/journal.pone.0160140
Patrocinado por:

Crafoord Foundation [20140816]; Vinnova-the Swedish Innovation Agency [2014-0587]; Department of Food Technology, Engineering, and Nutrition of Lund University

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© M. Matos et al.
This item is protected with a Creative Commons License