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Phase behaviour, rheology and microstructure of mixture of meat proteins and kappa and iota carrageenans
M.M. Farouk, D.A. Frost, G. Krsinic, G. WuVolume:
25
Year:
2011
Language:
english
Pages:
10
DOI:
10.1016/j.foodhyd.2010.11.026
File:
PDF, 1.87 MB
english, 2011