Emulsion stabilizing capacity of sugar beet fibers compared to sugar beet pectin and octenyl succinate modified maltodextrin in the production of O/W emulsions individual and combined impact /

Emulsion stabilizing capacity of sugar beet fibers compared to sugar beet pectin and octenyl succinate modified maltodextrin in the production of O/W emulsions individual and combined impact /

Elmentve itt :
Bibliográfiai részletek
Szerzők: Maravić Nikola
Seres Zita
Nikolić Ivana
Dokić Petar
Kertész Szabolcs
Dokumentumtípus: Cikk
Megjelent: 2019
Sorozat:LWT-FOOD SCIENCE AND TECHNOLOGY 108
doi:10.1016/j.lwt.2019.03.081

mtmt:30630132
Online Access:http://publicatio.bibl.u-szeged.hu/15160

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