Effect of thermal treatments and ph modification on the rheological properties of OAV emulsions stabilised by food proteins

Gums and Stabilisers for the Food Industry 14

Volumn , Issue , 2008, Pages 264-271

  Bengoechea, C ^a   Romero, A ^a   Cordobes F ^a   Guerrero, A ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 70149107522     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

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