Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents - Université de Lorraine Access content directly
Journal Articles Current Research in Food Science Year : 2021

Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents

Dates and versions

hal-03485216 , version 1 (17-12-2021)

Identifiers

Cite

Jia Zhao, Bhesh Bhandari, Claire Gaiani, Sangeeta Prakash. Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents. Current Research in Food Science, 2021, 4, pp.577-587. ⟨10.1016/j.crfs.2021.08.007⟩. ⟨hal-03485216⟩
8 View
0 Download

Altmetric

Share

Gmail Facebook X LinkedIn More