Rheological analysis of emulsion-filled gels based on high...

Food Hydrocolloids 2013 Vol. 30; Iss. 2

Rheological analysis of emulsion-filled gels based on high acyl gellan gum

Gabriel Lorenzo, Noemí Zaritzky, Alicia Califano
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Volume:
30
Year:
2013
Language:
english
DOI:
10.1016/j.foodhyd.2012.08.014
File:
PDF, 1.59 MB
english, 2013
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