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Chia (<i>Salvia hispanica</i> L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics by Irene Muñoz-González, Esther Merino-Álvarez, Marina Salvador, Tatiana Pintado, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero, Ana M. Herrero
Published 2019-04-01
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