Colored Food Emulsions - Implications of Pigment Addition on the Rheological Behavior and Microstructure

AuthID
 P-004-FPD
5
Author(s)
Franco, JM
Tipo de Documento
Article
Year published
2006
Publicado
in FOOD BIOPHYSICS, ISSN: 1557-1858
Volume: 1, Número: 4, Páginas: 216-227 (12)
Indexing
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Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-33751581587
Wos: WOS:000242426800005
Source Identifiers
ISSN: 1557-1858
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