Edible “Oleocolloids”: The Final Frontier in Food Innovation?

Ashok R. Patel
  • Journal of Agricultural and Food Chemistry, April 2017, American Chemical Society (ACS)
  • DOI: 10.1021/acs.jafc.7b01421

The authors haven't finished explaining this publication. If you are the author, sign in to claim or explain your work.

Read Publication


The following have contributed to this page: Ashok Patel