Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: Part I – Role of solution parameters on fibre and particle production

  1. Silva, P.M.
  2. Prieto, C.
  3. Lagarón, J.M.
  4. Pastrana, L.M.
  5. Coimbra, M.A.
  6. Vicente, A.A.
  7. Cerqueira, M.A.
Revista:
Food Hydrocolloids

ISSN: 0268-005X

Any de publicació: 2021

Volum: 118

Tipus: Article

DOI: 10.1016/J.FOODHYD.2021.106761 GOOGLE SCHOLAR
Font de les dades: Scopus