Linseed pectin: Gelling properties and performance as an encapsulation matrix for shark liver oil

  1. Díaz-Rojas, E.I.
  2. Pacheco-Aguilar, R.
  3. Lizardi, J.
  4. Argüelles-Monal, W.
  5. Valdez, M.A.
  6. Rinaudo, M.
  7. Goycoolea, F.M.
Revue:
Food Hydrocolloids

ISSN: 0268-005X

Année de publication: 2004

Volumen: 18

Número: 2

Pages: 293-304

Type: Article

DOI: 10.1016/S0268-005X(03)00085-7 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus