Rheological characterization of coloured oil-in-water food emulsions with lutein and phycocyanin added to the oil and aqueous phases - Concepedia

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Rheological characterization of coloured oil-in-water food emulsions with lutein and phycocyanin added to the oil and aqueous phases

DOI Full Paper Access

150

Citations

47

References

2005

Year

Ana Paula Batista, Anabela Raymundo, Isabel Sousa, José Empis

Food Hydrocolloids

Food ColloidAqueous PhasesRheological CharacterizationRheologyFood EngineeringEmulsion

References

	Year	Citations

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