Enhancing Rheological and Textural Properties of Gelatin-Based Composite Gels through Incorporation of Sesame Seed Oleosome-Protein Fillers.
- Resource Type
- Article
- Source
- Gels (2310-2861); Oct2023, Vol. 9 Issue 10, p774, 18p
- Subject
GELATIN SESAME oil PROTEINS VISCOSITY DAIRY products - Language
- ISSN
- 23102861