Rheology Changes in Oil-In-Water Emulsions Stabilized by a Complex System of Animal and Vegetable Proteins Induced by Thermal Processing

AuthID
 P-00K-PTG
3
Author(s)
Graça, C
·
Tipo de Documento
Article
Year published
2016
Publicado
in LWT - Food Science and Technology, ISSN: 0023-6438
Volume: 74, Páginas: 263-270
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-84979752753
Source Identifiers
ISSN: 0023-6438
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