Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil

标题
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 45, Issue -, Pages 30-40
出版商
Elsevier BV
发表日期
2014-11-12
DOI
10.1016/j.foodhyd.2014.10.027

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