Foaming and surface properties of casein...

Food Hydrocolloids 2013 / 8 Vol. 33; Iss. 1

Foaming and surface properties of casein glycomacropeptide–gelatin mixtures as affected by their interactions in the aqueous phase

Martinez, María J., Pizones Ruiz-Henestrosa, Víctor M., Carrera Sánchez, Cecilio, Rodríguez Patino, Juan M., Pilosof, Ana M.R.
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Volume:
33
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2013.02.016
Date:
August, 2013
File:
PDF, 1.80 MB
english, 2013
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