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

✍ Scribed by Ana Paula Batista; Anabela Raymundo; Isabel Sousa; José Empis

Book ID: 113627247
Publisher: Elsevier Science
Year: 2006
Tongue: English
Weight: 213 KB
Volume: 20
Category: Article
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2005.02.009

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