Structural and technological approach to reveal the role of the lipid phase in the formation of soy emulsion gels with chia oil
- Herrero, A.M.
- Ruiz-Capillas, C.
Zeitschrift:
Gels
ISSN: 2310-2861
Datum der Publikation: 2021
Ausgabe: 7
Nummer: 2
Art: Artikel
