Linseed pectin: Gelling properties and performance as an encapsulation matrix for shark liver oil

E. I. Díaz-Rojas, R. Pacheco-Aguilar, J. Lizardi, W. Argüelles-Monal, M. A. Valdez, M. Rinaudo, F. M. Goycoolea

Research output: Contribution to journalArticle

33 Scopus citations
Original languageAmerican English
Pages (from-to)293-304
Number of pages12
JournalFood Hydrocolloids
DOIs
StatePublished - 1 Jan 2004

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    Díaz-Rojas, E. I., Pacheco-Aguilar, R., Lizardi, J., Argüelles-Monal, W., Valdez, M. A., Rinaudo, M., & Goycoolea, F. M. (2004). Linseed pectin: Gelling properties and performance as an encapsulation matrix for shark liver oil. Food Hydrocolloids, 293-304. https://doi.org/10.1016/S0268-005X(03)00085-7