The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications
10 páginas
| Authors: | , , , |
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| Format: | article |
| Publication Date: | 2021 |
| Country: | Colombia |
| Institution: | Universidad de la Sabana |
| Repository: | Repositorio Universidad de la Sabana |
| Language: | English |
| OAI Identifier: | oai:intellectum.unisabana.edu.co:10818/51402 |
| Online Access: | https://www.nature.com/articles/s41598-021-86233-y http://hdl.handle.net/10818/51402 |
| Access Level: | Open access |
| Keyword: | Microfluidization Oleogels Ice cream |
| Summary: | 10 páginas |
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