Cofrades, S.; Saiz, A.; Pérez-Mateos, M.; Garcimartín, A.; Redondo-Castillejo, R.; Bocanegra, A.; Benedí, J.; Álvarez, M.D.
The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein. Foods 2022, 11, 738.
https://doi.org/10.3390/foods11050738
AMA Style
Cofrades S, Saiz A, Pérez-Mateos M, Garcimartín A, Redondo-Castillejo R, Bocanegra A, Benedí J, Álvarez MD.
The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein. Foods. 2022; 11(5):738.
https://doi.org/10.3390/foods11050738
Chicago/Turabian Style
Cofrades, Susana, Arancha Saiz, Miriam Pérez-Mateos, Alba Garcimartín, Rocío Redondo-Castillejo, Aranzazu Bocanegra, Juana Benedí, and María Dolores Álvarez.
2022. "The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein" Foods 11, no. 5: 738.
https://doi.org/10.3390/foods11050738
APA Style
Cofrades, S., Saiz, A., Pérez-Mateos, M., Garcimartín, A., Redondo-Castillejo, R., Bocanegra, A., Benedí, J., & Álvarez, M. D.
(2022). The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein. Foods, 11(5), 738.
https://doi.org/10.3390/foods11050738