@article {Santos2018,
	title = {Development of food emulsions containing an advanced performance xanthan gum by microfluidization technique},
	journal = {Food Science and Technology International},
	year = {2018},
	note = {<p>cited By 0; Article in Press</p>
},
	abstract = {n/a},
	doi = {10.1177/1082013218756140},
	url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85041904095\&doi=10.1177\%2f1082013218756140\&partnerID=40\&md5=023560796c5da91f04d9bca7cf7ae19a},
	author = {Santos, J. and Calero, N. and Mu{\~n}oz, J. and Cidade, M.T.}
}
