Sodium Caseinate/Sunflower Oil Emulsion-Based Gels for Structuring Food
Crossref DOI link: https://doi.org/10.1007/s11947-016-1687-0
Published Online: 2016-02-04
Published Print: 2016-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Montes de Oca-Ávalos, Juan M.
Huck-Iriart, Cristián
Candal, Roberto J.
Herrera, María L.
Funding for this research was provided by:
CONICET (PIP 11220110101025)
ANPCyT (PICT 2013-0897)
UBA (20020130100136BA)
LNLS (D11A-SAXS1-14296)
Text and Data Mining valid from 2016-02-04