Complex Coacervation Between Gelatin and Chia Mucilage as an Alternative of Encapsulating Agents

dc.creatorHernández-Nava R., López-Malo A., Palou E., Ramírez-Corona N., Jiménez-Munguía M.T.
dc.date2020-12-11T06:46:44Z
dc.date2020-12-11T06:46:44Z
dc.date2019
dc.date.accessioned2023-07-21T20:22:14Z
dc.date.available2023-07-21T20:22:14Z
dc.identifier2-s2.0-85065506352
dc.identifierhttp://repositorio.udlap.mx/xmlui/handle/123456789/13612
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7745735
dc.descriptionhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85065506352&doi=10.1111%2f1750-3841.14605&partnerID=40&md5=f9789633a3bc9de5fe349f00253453eb
dc.sourceJournal of Food Science
dc.titleComplex Coacervation Between Gelatin and Chia Mucilage as an Alternative of Encapsulating Agents
dc.typeArticle


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