Development of Food Emulsions Containing an Advanced Performance Xanthan Gum by Microfluidization Technique

AuthID
 P-00P-2NZ
4
Author(s)
Calero, N
·
Munoz, J
·
Cidade, MT
Document Type
Article
Year published
2018
Published
in FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, ISSN: 1082-0132
Volume: 24, Issue: 5, Pages: 373-381 (9)
Indexing
Wos®
Google Scholar®
Publication Identifiers
Wos: WOS:000438570300001
Source Identifiers
ISSN: 1082-0132
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service