Bacterial cellulose - chia seed mucilage dry formulation: A fully natural stabilizer and texturizing agent for food and cosmetics.
- DOI
- 10.1016/j.foodchem.2026.151883
- Published
- 2026 Oct 31
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151883,
title = {Bacterial cellulose - chia seed mucilage dry formulation: A fully natural stabilizer and texturizing agent for food and cosmetics.},
author = {Martins D and Silva-Carvalho R and Rodrigues AC and Gama M and Dourado F and Moradi M},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151883},
url = {https://doi.org/10.1016/j.foodchem.2026.151883}
}RIS
TY - JOUR TI - Bacterial cellulose - chia seed mucilage dry formulation: A fully natural stabilizer and texturizing agent for food and cosmetics. AU - Martins D AU - Silva-Carvalho R AU - Rodrigues AC AU - Gama M AU - Dourado F AU - Moradi M PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151883 UR - https://doi.org/10.1016/j.foodchem.2026.151883 ER -
APA
D, M., R, S., AC, R., M, G., F, D., & M, M. (2026). Bacterial cellulose - chia seed mucilage dry formulation: A fully natural stabilizer and texturizing agent for food and cosmetics.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151883
Source records
- pubmed · retrieved 2026-11-10T20:00:12.187Z