Enhancement of gel strength by application of thermal treatments in highly flocculated emulsions

  1. Moros, J.E.
  2. Cordobés, F.
  3. Franco, J.M.
  4. Gallegos, C.
Revue:
Food Hydrocolloids

ISSN: 0268-005X

Année de publication: 2003

Volumen: 17

Número: 2

Pages: 199-206

Type: Article

DOI: 10.1016/S0268-005X(02)00052-8 GOOGLE SCHOLAR
La source de données: Scopus