Effect of organogelator and fat source on rheological properties of olive oil-based organogels - Concepedia

Concepedia

Publication | Closed Access

Effect of organogelator and fat source on rheological properties of olive oil-based organogels

68

Citations

26

References

2011

Year

Fr Lupi, Domenico Gabriele, Deborah Facciolo, Noemi Baldino, Lucia Seta, Bruno de Cindio

Food Research International

Food ChemistryFood ColloidEngineeringFood BiophysicsRheological PropertiesRheologyFood EngineeringOlive Oil-based OrganogelsBiomolecular EngineeringFat SourceHealth Sciences

References

	Year	Citations

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