The browser you are using is not supported by this website. All versions of Internet Explorer are no longer supported, either by us or Microsoft (read more here: https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Please use a modern browser to fully experience our website, such as the newest versions of Edge, Chrome, Firefox or Safari etc.

Emulsion stabilising capacity of intact starch granules modified by heat treatment or octenyl succinyl succinic anhydride

På svenska

Author

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2012

Language

English

Publication/Series

(submitted manuscript)

Document type

Journal article

Topic

  • Food Engineering

Status

Submitted

Project

  • ANTIDIABETIC FOOD CENTRE