Reduced-fat white fresh cheese-like products obtained from W1/O/W2 multiple emulsions: Viscoelastic and high-resolution image analyses - Concepedia

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Reduced-fat white fresh cheese-like products obtained from W1/O/W2 multiple emulsions: Viscoelastic and high-resolution image analyses

135

Citations

24

References

2006

Year

C. Lobato‐Calleros, Eduardo Rodríguez, O. Sandoval-Castilla, E.J. Vernon‐Carter, José Álvarez‐Ramírez

Food Research International

High-resolution Image AnalysesFood EngineeringW1/o/w2 Multiple EmulsionsFood TechnologyEmulsionHealth Sciences

References

	Year	Citations

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