PubAg

Main content area

MLA

Mun, Saehun, et al. "Effects of Enzymatically Modified Starch On the Encapsulation Efficiency and Stability of Water-in-oil-in-water Emulsions." Food chemistry, v. 128,.2 pp. 266-275. doi: 10.1016/j.foodchem.2011.03.014

APA

Mun, S., Choi, Y., Shim, J., Park, K., & Kim, Y. (2011). Effects of enzymatically modified starch on the encapsulation efficiency and stability of water-in-oil-in-water emulsions. Food chemistry, 128, 266-275. doi: 10.1016/j.foodchem.2011.03.014

Chicago

Mun, Saehun, Yongdoo Choi, Jae-Yong Shim, Kwan-Hwa Park, and Yong-Ro Kim. "Effects of enzymatically modified starch on the encapsulation efficiency and stability of water-in-oil-in-water emulsions" Food chemistry 128, no. 2 (2011): 266-275. doi: 10.1016/j.foodchem.2011.03.014