Optimization of Sonication Parameters to Obtain Food Emulsions Stabilized by Zein: Formation of Zein-Diutan Gum/Zein-Guar Gum Complexes

AuthID
 P-00V-K31
5
Author(s)
Santos, J
·
Trujillo Cayado, LA
·
Carrello, H
·
Alfaro, MC
Tipo de Documento
Article in Press
Year published
2021
Publicado
in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, ISSN: 0022-5142
Volume: 102, Número: 5, Páginas: 2127-2134 (8)
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-85116890696
Wos: WOS:000707894700001
Source Identifiers
ISSN: 0022-5142
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