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Dive into the research topics of 'Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins)'. Together they form a unique fingerprint.- Sort by
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Alfonso Totosaus, Edith Santos-Atenco, Ofelia G. Meza-Márquez, María E. Rodriguez-Huezo, Norma Güemes-Vera
Research output: Contribution to journal › Article › peer-review