Comparative Emulsifying Properties of Octenyl Succinic Anhydride (OSA)-Modified Starch: Granular Form vs Dissolved State

Maria Matos González, Ali Marefati, Gemma Gutiérrez, Marie Wahlgren, Marilyn Rayner

    Research output: Contribution to journal › Article › peer-review

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    Biochemistry, Genetics and Molecular Biology

    Food Science

    Chemical Engineering