☆
4.7
Article
Proceedings Paper
Structuring in β-sitosterol plus γ-oryzanol-based emulsion gels during various stages of a temperature cycle
FOOD HYDROCOLLOIDS (2011)
Rate this paper
The primary rating indicates the level of overall quality for the paper. Secondary ratings independently reflect strengths or weaknesses of the paper.
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started