Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier

出版年份 2016 全文链接

标题

作者

关键词

Chia seed mucilage, Response surface methodology, Ice cream, Sensory analysis

出版物

Volume 65, Issue -, Pages 874-883

出版商

Elsevier BV

发表日期

2015-09-13

DOI

10.1016/j.lwt.2015.09.021

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