Comparative study oft he pysical and the oxidative stability of the o/w emulsion stabilized with roasted and on-roasted flaxseed gum
- Raoui, E. M. (Contributor)
- Mistlberger-Reiner, A. (Contributor)
- Jose Luis Toca-Herrera (Contributor)
- Pignitter, M. (Contributor)
Activity: Talks and presentations › Poster presentation › Science to Science