Lund University Publicationsmetadata only
Interactions between hydrophobically modified starch and egg yolk proteins in solution and emulsions
food science (including product quality), octenyl succinic anhydride starch, egg yolk proteins, hydrophobically, modified starch, protein-polysaccharide interaction, emulsions, adsorption
This document is indexed with metadata only — full text is not available in the archive for this record.
Open the official source ↗
Record · ID 178009
Conceptio Open Knowledge Archive — every document is proof-bundled with source, license, and retrieval metadata.