Francesca Zaccariotto is an author at University of Trieste specializing in food chemistry, biomanufacturing, and food technology.
Top concepts
HealthMedicineDermatologyPharmacologyFood IndustryFood ChemistryFood ProcessingFood TechnologyBiomanufacturingFood Engineering
Publications per year
2019–2019
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A New Gelling Agent and Rheology Modifier in Cosmetics: Caesalpinia spinosa Gum
Luigi Rigano, Miriam Deola, Francesca Zaccariotto et al. · Cosmetics · 2019 · 18 citations · Full text
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