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.
Journal:
Gels

ISSN: 2310-2861

Year of publication: 2021

Volume: 7

Issue: 2

Type: Article

DOI: 10.3390/GELS7020048 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus