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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
| Title: | 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 | Authors: | Maravić, Nikola   ; Šereš, Zita ; Nikolić, Ivana ; Dokić, Petar ; Kertész, Szabolcs; Dokić, Ljubica |
Issue Date: | 2019 | Publication: | LWT | ISSN: | 0023-6438 Lwt-food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) Search Idenfier |
Publisher: | Elsevier | Type: | Article | Collation: | vol. 108 str. 392-399 | DOI: | 10.1016/j.lwt.2019.03.081 | WoS-ID: | 000467668700052 | Scopus-ID: | 2-s2.0-85064038910 | URI: | https://enauka.gov.rs/handle/123456789/223537 https://open.uns.ac.rs/handle/123456789/195 |
Metadata source: | Migracija | M-category: | 21M21 |
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