Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)

Title
Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)
Authors
Keywords
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Journal
Food Science and Technology
Volume 36, Issue 1, Pages 64-69
Publisher
FapUNIFESP (SciELO)
Online
2016-02-04
DOI
10.1590/1678-457x.6761

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