[Elsevier] Effect of amorphous degree on the structure of octenyl succinate anhydride starch and emulsion stability

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Tạp ch赤: Food Research International

T芍c giả: Zhenging Zhang; Lingjin Li; Baoxin Gu; Zhengbiao Gu; Li Cheng; Yan Hong

Ng角y xuất bản: 2025-6-

DOI: 10.1016/j.foodres.2025.116464

Li那n kết PDF: https://www.sciencedirect.com/sc ... 963996925008026/pdf

Li那n kết b角i b芍o: https://doi.org/10.1016/j.foodres.2025.116464

Nguồn b角i viết: Elsevier BV .


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