Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization
| Autor: | Pintado, T., Ruiz-Capillas, C., Jiménez-Colmenero, F., Carmona, P., Herrero, A.M. |
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| Zdroj: | In Food Chemistry 15 October 2015 185:470-478 |
| Databáze: | ScienceDirect |
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