Cornstarch nanocrystals as a potential fat replacer in reduced fat O/W emulsions: A rheological and physical study

Food Hydrocolloids - Tập 90 - Trang 172-181 - 2019
Fatemeh Javidi1, Seyed M.A. Razavi1, Asad Mohammad Amini2
1Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad, PO Box: 91775-1163, Mashhad, Iran
2Department of Food Science and Technology, University of Kurdistan, PO Box: 66177-15175, Sanandaj, Iran

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Food Hydrocolloids

Tập 90

172-181

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