Enhancement of gel strength by application of thermal treatments in highly flocculated emulsions

Author: Moros J.E.   Cordobes F.   Franco J.M.   Gallegos C.  

Publisher: Elsevier

ISSN: 0268-005X

Source: Food Hydrocolloids, Vol.17, Iss.2, 2003-03, pp. : 199-206

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Abstract