Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications

  1. Pintado, T.
  2. Herrero, A.M.
  3. Jiménez-Colmenero, F.
  4. Ruiz-Capillas, C.
Aldizkaria:
Journal of Food Science and Technology

ISSN: 0975-8402,  0022-1155

Argitalpen urtea: 2016

Alea: 53

Zenbakia: 12

Orrialdeak: 4336-4347

Mota: Artikulua

DOI: 10.1007/S13197-016-2432-4 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus