Cite
HARVARD Citation
Chiu, N. et al. (2017). Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness. Food hydrocolloids. pp. 450-458. [Online].
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Chiu, N. et al. (2017). Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness. Food hydrocolloids. pp. 450-458. [Online].