Chia (Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics
Muñoz-González, I.; Merino-Álvarez, E.; Salvador, M.; Pintado, T.; Ruiz-Capillas, C.; Jiménez-Colmenero, F.; Herrero, A.M. Chia (Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics. Gels 2019, 5, 19. https://doi.org/10.3390/gels5020019
Muñoz-González I, Merino-Álvarez E, Salvador M, Pintado T, Ruiz-Capillas C, Jiménez-Colmenero F, Herrero AM. Chia (Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics. Gels. 2019; 5(2):19. https://doi.org/10.3390/gels5020019
Chicago/Turabian StyleMuñoz-González, Irene, Esther Merino-Álvarez, Marina Salvador, Tatiana Pintado, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero, and Ana M. Herrero. 2019. "Chia (Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics" Gels 5, no. 2: 19. https://doi.org/10.3390/gels5020019


