Microgelation imparts emulsifying ability to surface-inactive polysaccharides—bottom-up vs top-down approaches
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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2396-8370
- Extent
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Online-Ressource
- Language
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Englisch
- Notes
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online resource.
- Bibliographic citation
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Microgelation imparts emulsifying ability to surface-inactive polysaccharides—bottom-up vs top-down approaches ; volume:2 ; number:1 ; day:20 ; month:8 ; year:2018 ; pages:1-12 ; date:12.2018
npj science of food ; 2, Heft 1 (20.8.2018), 1-12, 12.2018
- Creator
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Ishii, Toya
- Contributor
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Matsumiya, Kentaro
Aoshima, Mai
Matsumura, Yasuki
SpringerLink (Online service)
- DOI
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10.1038/s41538-018-0023-7
- URN
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urn:nbn:de:101:1-2018100622373751918594
- Rights
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Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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15.08.2025, 7:31 AM CEST
Data provider
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Ishii, Toya
- Matsumiya, Kentaro
- Aoshima, Mai
- Matsumura, Yasuki
- SpringerLink (Online service)