Development of Food Emulsions Containing an Advanced Performance Xanthan Gum by Microfluidization Technique

AuthID
 P-00P-2NZ
4
Author(s)
Calero, N
·
Munoz, J
·
Tipo de Documento
Article
Year published
2018
Publicado
in FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, ISSN: 1082-0132
Volume: 24, Número: 5, Páginas: 373-381 (9)
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Wos®
Scopus®
Crossref®12
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 29417842
SCOPUS: 2-s2.0-85041904095
Wos: WOS:000438570300001
Source Identifiers
ISSN: 1082-0132
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