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Rheological properties of oil-in-water emulsions prepared w..:
David Ramirez BREWER
;
José Maria FRANCO
;
Luis Alberto GARCIA-ZAPATEIRO
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005002108&lng=en&tlng=en. , 2016
Link:
https://doi.org/10.1590/1678-457X.6761
RT Journal T1 <Title>Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:15c52a1a6e674110a920459eae26cc59&Exemplar=1&LAN=DE A1 David Ramirez BREWER A1 José Maria FRANCO A1 Luis Alberto GARCIA-ZAPATEIRO PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2016 K1 dispersions K1 non-Newtonian fluid K1 Sisko model K1 microstructure K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005002108&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/1678-457X.6761 DO https://doi.org/10.1590/1678-457X.6761 SF ELIB - SuUB Bremen
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