The effect of ph and storage temperature on the stability of emulsions stabilized by rapeseed proteins
Autor(es) y otros:
Fecha de publicación:
2021
Versión del editor:
Citación:
Foods, 10(7), (2021); doi:10.3390/foods10071657
Patrocinado por:
This research was funded by BioInnovation (Vinnova, the Swedish Energy Agency and Formas) grant number 2017-02715 and Henning and Johan Throne Holsts Foundation.
This research was funded by BioInnovation (Vinnova, the Swedish Energy Agency and Formas) grant number 2017-02715 and Henning and Johan Throne Holsts Foundation.
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- Artículos [34686]
- Ingeniería Química y Tecnología del Medio Ambiente [307]
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