Incorporation of Solid Lipid Nanoparticles into Stirred Yogurt: Effects in Physicochemical and Rheological Properties During Shelf-Life

AuthID
 P-00X-RV2
4
Author(s)
Tipo de Documento
Article
Year published
2023
Publicado
in Nanomaterials, ISSN: 2079-4991
Volume: 13, Número: 1, Páginas: 93
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-85145821261
Source Identifiers
ISSN: 2079-4991
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