Carrot pectin enriched fraction as a functional additive: Antioxidant and gelling effects in a model spreadable chia oil-in-water emulsion
| Autor: | Idrovo Encalada, Alondra M., Pérez, Carolina D., Rossetti, Luciana, Rojas, Ana M., Fissore, Eliana N. |
|---|---|
| Zdroj: | In Food Hydrocolloids November 2020 108 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect