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J.FOODHYD.2017.03.002
J.FOODHYD.2017.03.002
http://dx.doi.org/10.1016/J.FOODHYD.2017.03.002
Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness.
P356
Q41970881-03845B17-70E4-4D9C-B856-529ECCEAA912
P356
J.FOODHYD.2017.03.002
http://dx.doi.org/10.1016/J.FOODHYD.2017.03.002