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.
Revue:
Food Science and Technology

ISSN: 1678-457X

Année de publication: 2016

Volumen: 36

Número: 1

Pages: 64-69

Type: Article

DOI: 10.1590/1678-457X.6761 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus