Physicochemical Properties of Octenyl Succinic Esters of Cereal, Tuber and Root Starches

M. Ovando-Martinez, K. Whitney, B. Ozsisli, S. Simsek

Research output: Contribution to journal › Article

Original language	Undefined/Unknown
Journal	Journal of Food Processing and Preservation
DOIs	https://doi.org/10.1111/jfpp.12872
State	Published - 2017

Cite this

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title = "Physicochemical Properties of Octenyl Succinic Esters of Cereal, Tuber and Root Starches",

author = "M. Ovando-Martinez and K. Whitney and B. Ozsisli and S. Simsek",

year = "2017",

doi = "10.1111/jfpp.12872",

language = "Indefinido/desconocido",

journal = "Journal of Food Processing and Preservation",

issn = "0145-8892",

publisher = "Wiley-Blackwell",

}

TY - JOUR

T1 - Physicochemical Properties of Octenyl Succinic Esters of Cereal, Tuber and Root Starches

AU - Ovando-Martinez, M.

AU - Whitney, K.

AU - Ozsisli, B.

AU - Simsek, S.

PY - 2017

Y1 - 2017

UR - http://www.scopus.com/inward/record.url?eid=2-s2.0-84978177079&partnerID=MN8TOARS

U2 - 10.1111/jfpp.12872

DO - 10.1111/jfpp.12872

M3 - Artículo

JO - Journal of Food Processing and Preservation

JF - Journal of Food Processing and Preservation

SN - 0145-8892

ER -