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Repositorio de la Universidad de Oviedo. > Producción Bibliográfica de UniOvi: RECOPILA > Artículos >

Please use this identifier to cite or link to this item: http://hdl.handle.net/10651/40515

Title: Comparative emulsifying properties of octenyl succinic anhydride (OSA)-modified starch: Granular form vs dissolved state
Author(s): Matos González, María
Marefati, A.
Gutiérrez Cervello, Gemma
Wahlgren, M.
Rayner, Marilyn
Issue date: 2016
Publisher version: http://dx.doi.org/10.1371/journal.pone.0160140
Citation: PLoS ONE, 11(8), e0160140- (2016); doi:10.1371/journal.pone.0160140
Format extent: e0160140-
URI: http://hdl.handle.net/10651/40515
ISSN: 1932-6203
Sponsored: Crafoord Foundation [20140816]; Vinnova-the Swedish Innovation Agency [2014-0587]; Department of Food Technology, Engineering, and Nutrition of Lund University
Appears in Collections:Artículos
Ingeniería Química y Tecnología del Medio Ambiente

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