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

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

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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⟩
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