FOOD LIPid interfaces Stabilized by xylan- and betaglucan rich cereal residues (Lantmännen Research Foundation)

AcronymFOODLIPS
StatusActive
Effective start/end date01/05/201830/04/2020

Keywords

  • 416 Food Science
  • Polysaccharides
  • Hemicelluloses
  • Lipids
  • Emulsions