Functional emulsion gels with potential application in meat products
Author:
Funder
CNPq
CAPES
FAPESP
Publisher
Elsevier BV
Subject
Food Science
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5. Healthier lipid combination oil-in-water emulsions prepared with various protein systems: an approach for development of functional meat products;Delgado-Pando;Eur. J. Lipid Sci. Technol.,2010
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