Formation of Vitamin E Emulsion Stabilized by Octenylsuccinic Starch: Factors Affecting Particle Size and Oil Load

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|80|4|C680-C686

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.4, 2015-04, pp. : C680-C686

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