Cite
HARVARD Citation
Javidi, F. et al. (2019). Cornstarch nanocrystals as a potential fat replacer in reduced fat O/W emulsions: A rheological and physical study. Food hydrocolloids. pp. 172-181. [Online].
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Javidi, F. et al. (2019). Cornstarch nanocrystals as a potential fat replacer in reduced fat O/W emulsions: A rheological and physical study. Food hydrocolloids. pp. 172-181. [Online].