Cite
HARVARD Citation
Lopez-Silva, M. et al. (2022). Effect of gelatinization degree on emulsification capacity of corn starch esterified with octenyl succinic acid. Food chemistry. p. . [Online].
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Lopez-Silva, M. et al. (2022). Effect of gelatinization degree on emulsification capacity of corn starch esterified with octenyl succinic acid. Food chemistry. p. . [Online].