Maravić Nikola and Seres Zita and Nikolić Ivana and Dokić Petar and Kertész Szabolcs:
Emulsion stabilizing capacity of sugar beet fibers compared to sugar beet pectin and octenyl succinate modified maltodextrin in the production of O/W emulsions: individual and combined impact.
LWT-FOOD SCIENCE AND TECHNOLOGY, 108.
pp. 392-399.
ISSN 0023-6438
(2019)
Preview |
Text
2019_LWT_Kertesz.pdf - Published Version Download (1MB) | Preview |
| Creators: |
|
|||||
|---|---|---|---|---|---|---|
| Item Type: | Journal Article | |||||
| Journal or Publication Title: | LWT-FOOD SCIENCE AND TECHNOLOGY | |||||
| Date: | 2019 | |||||
| Volume: | 108 | |||||
| Page Range: | pp. 392-399 | |||||
| ISSN: | 0023-6438 | |||||
| Faculty/Unit: | Faculty of Engineering | |||||
| Institution: | University of Szeged (2000-) | |||||
| Language: | English | |||||
| MTMT rekordazonosító: | 30630132 | |||||
| DOI azonosító: | https://doi.org/10.1016/j.lwt.2019.03.081 | |||||
| Date Deposited: | 2019. Apr. 17. 14:46 | |||||
| Last Modified: | 2019. Apr. 17. 14:46 | |||||
| URI: | http://publicatio.bibl.u-szeged.hu/id/eprint/15160 |
| Web of Science® Times Cited: 22 | View citing articles in Web of Science® |
Actions (login required)
 |
View Item |
Download Statistics
Download Statistics
