The properties of whey protein–carrageenan mixtures during the formation of electrostatic coupled biopolymer and emulsion gels
Lam, Ricky S.H., Nickerson, Michael T.Volume:
66
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2014.08.006
Date:
December, 2014
File:
PDF, 2.22 MB
english, 2014