Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study

  1. Román, L.
  2. Martínez, M.M.
  3. Gómez, M.
Revue:
Food Research International

ISSN: 1873-7145 0963-9969

Année de publication: 2015

Volumen: 74

Pages: 72-79

Type: Article

DOI: 10.1016/J.FOODRES.2015.04.035 GOOGLE SCHOLAR