The influence of carrageenan on interfacial properties and...

Food Hydrocolloids 2013 / 8 Vol. 32; Iss. 2

The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions

Seta, Lucia, Baldino, Noemi, Gabriele, Domenico, Lupi, Francesca R., de Cindio, Bruno
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Volume:
32
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2013.01.020
Date:
August, 2013
File:
PDF, 832 KB
english, 2013
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