Influence of pH on linear viscoelasticity and droplet size distribution of highly concentrated O/W crayfish flour-based emulsions
Authors:
- Alberto RomeroAlberto Romero
- Felipe CordobésFCFelipe Cordobés
- Antonio GuerreroAntonio Guerrero
- 1 March 2009
- journal article
- research article
- Published by Elsevier in Food Hydrocolloids
- Vol. 23 (2) , 244-252
Abstract
No abstract availableKeywords
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