1.
Bengoechea C, Romero A, Cordobés F, Guerrero A. Rheological and microstructural study of concentrated sunflower oil in water emulsions stabilized by food proteins. Grasas aceites [Internet]. 2008Mar.30 [cited 2025May1];59(1):62-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/492