C, C., Y, K., Y, S., X, F., S, W., K, L., . . . W, Z. (2026). Enhanced emulsifying properties of octenyl succinic anhydride starch by homogeneous modification in KOH/urea aqueous solution. Food chemistry, 525(Pt 3), 150538. https://doi.org/10.1016/j.foodchem.2026.150538
Παραπομπή σε μορφή Chicago (17η εκδ.)C, Chen, et al. "Enhanced Emulsifying Properties of Octenyl Succinic Anhydride Starch by Homogeneous Modification in KOH/urea Aqueous Solution." Food Chemistry 525, no. Pt 3 (2026): 150538. https://doi.org/10.1016/j.foodchem.2026.150538.
Παραπομπή σε μορφή MLA (9th εκδ.)C, Chen, et al. "Enhanced Emulsifying Properties of Octenyl Succinic Anhydride Starch by Homogeneous Modification in KOH/urea Aqueous Solution." Food Chemistry, vol. 525, no. Pt 3, 2026, p. 150538, https://doi.org/10.1016/j.foodchem.2026.150538.