A rheological analysis of structured water-in-olive oil emulsions

  1. Lupi, F.R.
  2. Gabriele, D.
  3. De Cindio, B.
  4. Sánchez, M.C.
  5. Gallegos, C.
Revue:
Journal of Food Engineering

ISSN: 0260-8774

Année de publication: 2011

Volumen: 107

Número: 3-4

Pages: 296-303

Type: Article

DOI: 10.1016/J.JFOODENG.2011.07.013 GOOGLE SCHOLAR
La source de données: Scopus