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Effect of heating temperature, pH, concentration and starch/whey protein ratio on the viscoelastic properties of corn starch/whey protein mixed gels
Jaeyong Shim, Steven J MulvaneyVolume:
81
Year:
2001
Language:
english
Pages:
12
DOI:
10.1002/jsfa.869
File:
PDF, 369 KB
english, 2001