Structural, viscoelastic, and emulsifying properties of shrimp chitin nanowhisker dispersions as a function of acidic pHs

  1. Gómez-Estaca, J.
  2. Tovar, C.A.
  3. Montero, P.
  4. Gómez-Guillén, M.C.
Aldizkaria:
Journal of Food Engineering

ISSN: 0260-8774

Argitalpen urtea: 2023

Alea: 351

Mota: Artikulua

DOI: 10.1016/J.JFOODENG.2023.111519 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus