Formation of egg yolk-modified starch complex and its stabilization effect on high internal phase emulsions
| Autor: | Xu, Lilan, Gu, Luping, Su, Yujie, Chang, Cuihua, Dong, Shijian, Tang, Xinghe, Yang, Yanjun *, Li, Junhua * |
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| Zdroj: | In Carbohydrate Polymers 1 November 2020 247 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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