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eNauka >  Results >  Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch
Title: Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch
Authors: Krstonošić, Veljko  ; Dokić, Ljubica  ; Nikolić, Ivana  ; Milanović, Maja  
Issue Date: 2015
Publication: Food Hydrocolloids
ISSN: 0268-005X Food Hydrocolloids Search Idenfier
Type: Article
Collation: vol. 45 str. 9-17
DOI: 10.1016/j.foodhyd.2014.10.024
WoS-ID: 000348837300010
Scopus-ID: 2-s2.0-84911385771
URI: https://enauka.gov.rs/handle/123456789/222781
https://open.uns.ac.rs/handle/123456789/7114
Metadata source: Migracija
M-category: 
21a+M21a+

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