Design Optimization of emulsions based on fine fraction of durum wheat oil cake: Structural and rheological properties
| Autor: | de Gennaro, Giuditta, Difonzo, Graziana, Quiles, Amparo, Hernando, Isabel, Caponio, Francesco |
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| Zdroj: | In Food Hydrocolloids September 2024 154 |
| Databáze: | ScienceDirect |
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