Development and stability evaluation of water-in-edible...

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Food Chemistry 2018 / 3

Development and stability evaluation of water-in-edible oils emulsions formulated with the incorporation of hydrophilic Hibiscus sabdariffa extract

Pimentel-Moral, Sandra, Rodríguez-Pérez, Celia, Segura-Carretero, Antonio, Martínez-Férez, Antonio
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.03.146
Date:
March, 2018
File:
PDF, 567 KB
english, 2018
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