Rheological Characterization of Coloured Oil-In-Water Food Emulsions with Lutein and Phycocyanin Added to the Oil and Aqueous Phases

AuthID
 P-004-PPM
4
Author(s)
Document Type
Article
Year published
2006
Published
in FOOD HYDROCOLLOIDS, ISSN: 0268-005X
Volume: 20, Issue: 1, Pages: 44-52 (9)
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Scopus®
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Publication Identifiers
Scopus: 2-s2.0-23644447192
Wos: WOS:000231988000006
Source Identifiers
ISSN: 0268-005X
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