Thermodynamic, rheological and structural properties of edible oils structured with LMOGs: Influence of gelator and oil phase

  1. Fasolin, L.H.
  2. Cerqueira, M.A.
  3. Pastrana, L.M.
  4. Vicente, A.A.
  5. Cunha, R.L.
Revista:
Food Structure

ISSN: 2213-3291

Any de publicació: 2018

Volum: 16

Pàgines: 50-58

Tipus: Article

DOI: 10.1016/J.FOOSTR.2018.03.003 GOOGLE SCHOLAR
Font de les dades: Scopus