Publicaciones en colaboración con investigadores/as de Universidad de Mondragón/Mondragon Unibertsitatea (1)

2018

  1. Impact of oil and inulin content on the stability and rheological properties of mayonnaise-like emulsions processed by rotor-stator homogenisation or high pressure homogenisation (HPH)

    Innovative Food Science and Emerging Technologies, Vol. 48, pp. 195-203