Chia (Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics

MLA

Irene Muñoz-González, et al. “Chia (Salvia Hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics.” Gels, vol. 5, no. 2, Apr. 2019, p. 19. EBSCOhost, https://doi.org/10.3390/gels5020019.

APA

Irene Muñoz-González, Esther Merino-Álvarez, Marina Salvador, Tatiana Pintado, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero, & Ana M. Herrero. (2019). Chia (Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics. Gels, 5(2), 19. https://doi.org/10.3390/gels5020019

Chicago

Irene Muñoz-González, Esther Merino-Álvarez, Marina Salvador, Tatiana Pintado, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero, and Ana M. Herrero. 2019. “Chia (Salvia Hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics.” Gels 5 (2): 19. doi:10.3390/gels5020019.