Hybrid Gels: Influence of Oleogel/Hydrogel Ratio on Rheological and Textural Properties

AuthID
 P-00P-RNF
7
Author(s)
Document Type
Article
Year published
2019
Published
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 116, Pages: 1298-1305 (8)
Indexing
Wos®
Scopus®
Crossref®86
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85054708821
Wos: WOS:000458942900143
Source Identifiers
ISSN: 0963-9969
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