The rheological and surfactants properties maltodextrins based chemically modified starches and their role in stabilizing emulsion O/W

Karolina Pycia , Lesław Juszczak , Mariusz Witczak

Abstract

n/a
Author Karolina Pycia (FoFT / DoFAaQA)
Karolina Pycia,,
- Department of Food Analysis and Quality Assessment
, Lesław Juszczak (FoFT / DoFAaQA)
Lesław Juszczak,,
- Department of Food Analysis and Quality Assessment
, Mariusz Witczak (FoFT / DoEaMiFI)
Mariusz Witczak,,
- Department of Engineering and Machinery in Food Industry
Pages196-199
Publication size in sheets0.5
Book Řápková Radmila (eds.): Proceedings of the 9th International Conference on Polysaccharides-Glycoscience, 6th - 8th November 2013, Prague, Czech Republic, 2013, Czech Chemical Society, ISBN 978-80-86238-58-6, 226 p.
Internal identifierWTŻ/2013/126
Languageen angielski
Score (nominal)15
ScoreMinisterial score = 10.0, 27-07-2017, BookChapterMatConf
Ministerial score (2013-2016) = 15.0, 27-07-2017, BookChapterMatConf
Publication indicators WoS Citations = 0
Citation count*
Additional fields
FinansowanieResearch funded under the Research Grants target for young scientists (project number 4756) at the University of Agriculture in Krakow
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