Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization.
- Resource Type
- Article
- Source
- Foods; Apr2021, Vol. 10 Issue 4, p837, 1p
- Subject
CORNSTARCH RHEOLOGY MICROSTRUCTURE STORAGE RHEOLOGY (Biology) FOOD industry PHARMACEUTICAL gels - Language
- ISSN
- 23048158