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

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Naziv:	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
Autori:	Maravić, Nikola ; Šereš, Zita ; Nikolić, Ivana ; Dokić, Petar ; Kertész, Szabolcs; Dokić, Ljubica
Godina:	2019
Publikacija:	LWT
ISSN:	0023-6438 Lwt-food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) Pretraži identifikator
Izdavač:	Elsevier
Tip rezultata:	Naučni članak
Kolacija:	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
Izvor metapodataka:	Migracija
M-kategorija:	21M21 - Vodeći međunarodni časopis kategorije M21

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