Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties

  1. Martins, A.J.
  2. Silva, P.
  3. Maciel, F.
  4. Pastrana, L.M.
  5. Cunha, R.L.
  6. Cerqueira, M.A.
  7. Vicente, A.A.
Aldizkaria:
Food Research International

ISSN: 1873-7145 0963-9969

Argitalpen urtea: 2019

Alea: 116

Orrialdeak: 1298-1305

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2018.10.019 GOOGLE SCHOLAR