Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference41 articles.
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3. Effect of inulin formulation on the microstructure and viscoelastic properties of low-fat mayonnaise containing modified starch;Alimi;Journal of Applied Polymer Science,2013
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