Large enhancements in thermogelation of whey protein...

Food Hydrocolloids 2008 Vol. 22; Iss. 4

Large enhancements in thermogelation of whey protein isolate by incorporation of very low concentrations of guar gum

Sinead M. Fitzsimons, Daniel M. Mulvihill, Edwin R. Morris
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Volume:
22
Year:
2008
Language:
english
Pages:
11
DOI:
10.1016/j.foodhyd.2007.01.013
File:
PDF, 314 KB
english, 2008
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