Structural and technological approach to reveal the role of the lipid phase in the formation of soy emulsion gels with chia oil

  1. Herrero, A.M.
  2. Ruiz-Capillas, C.
Revista:
Gels

ISSN: 2310-2861

Any de publicació: 2021

Volum: 7

Número: 2

Tipus: Article

DOI: 10.3390/GELS7020048 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus