Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum indicum)

  1. Brewer, D.R.
  2. Franco, J.M.
  3. Garcia-Zapateiro, L.A.
Zeitschrift:
Food Science and Technology

ISSN: 1678-457X

Datum der Publikation: 2016

Ausgabe: 36

Nummer: 1

Seiten: 64-69

Art: Artikel

DOI: 10.1590/1678-457X.6761 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus