Thermodynamic, Rheological and Structural Properties of Edible Oils Structured with Lmogs: Influence of Gelator and Oil Phase

AuthID
 P-00P-NZW
5
Author(s)
Fasolin, LH
·
Tipo de Documento
Article
Year published
2018
Publicado
in FOOD STRUCTURE-NETHERLANDS, ISSN: 2213-3291
Volume: 16, Páginas: 50-58 (9)
Indexing
Wos®
Scopus®
Crossref®30
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85054031607
Wos: WOS:000447159200006
Source Identifiers
ISSN: 2213-3291
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