Optimization of the composition of low-fat oil-in-water emulsions stabilized by white lupin protein

  1. Raymundo, A.
  2. Franco, J.M.
  3. Empis, J.
  4. Sousa, I.
Revista:
JAOCS, Journal of the American Oil Chemists' Society

ISSN: 0003-021X

Ano de publicación: 2002

Volume: 79

Número: 8

Páxinas: 783-790

Tipo: Artigo

DOI: 10.1007/S11746-002-0559-6 GOOGLE SCHOLAR
Fonte de datos: Scopus