Crossmark

Oxidative and physical stability of oil-in-water emulsions prepared with quinoa and amaranth proteins

Published Online: 2017-08-28

Published Print: 2018-03

Authors

Gürbüz, Göker https://orcid.org/0000-0003-2812-258X
Kauntola, Vilja

Ramos Diaz, Jose Martin

Jouppila, Kirsi

Heinonen, Marina
Funding

Funding for this research was provided by:

The Finnish Cultural Foundation
License Information

License valid from 2017-08-28

Document is current