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.
Aldizkaria:
Gels
ISSN: 2310-2861
Argitalpen urtea: 2021
Alea: 7
Zenbakia: 2
Mota: Artikulua
