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

AuthID
 P-00M-38P
3
Author(s)
Graca, C
·
de Sousa, I
Tipo de Documento
Article
Year published
2016
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 74, Páginas: 263-270 (8)
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Publication Identifiers
Wos: WOS:000383524300036
Source Identifiers
ISSN: 0023-6438
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