Published in
Elsevier, Food Hydrocolloids, (89), p. 272-282, 2019
DOI: 10.1016/j.foodhyd.2018.10.054
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Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on ‘Manchego’ cheese
Journal article published in 2019 by
Gonzalo Ortiz de Elguea-Culebras,
Ana I. Bourbon,
Maria J. Costa,
Nuria Muñoz-Tebar,
Manuel Carmona 
,
Ana Molina,
Raúl Sánchez-Vioque,
M. Isabel Berruga ,
António A. Vicente
,
Ana Molina,
Raúl Sánchez-Vioque,
M. Isabel Berruga ,
António A. Vicente
This paper was not found in any repository, but could be made available legally by the author.
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