Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch - Concepedia

Concepedia

Publication | Closed Access

Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch

168

Citations

41

References

2014

Year

Veljko Krstonošić, Ljubica Dokić, Ivana Nikolić, Maja Milanović

Food Hydrocolloids

Food ChemistryFood ColloidOil-in-water Emulsion CharacteristicsFood EngineeringFood ProcessingOsa StarchXanthan GumEmulsionHealth Sciences

References

	Year	Citations

Page 1