Effect of different polysaccharides on swelling of...

Journal of Food Process Engineering 2016 / 08

Effect of different polysaccharides on swelling of composite whey protein hydrogels: A low field (LF) NMR relaxometry study

Ozel, Baris, Uguz, Sirvan S., Kilercioglu, Mete, Grunin, Leonid, Oztop, Mecit H.
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Language:
english
Journal:
Journal of Food Process Engineering
DOI:
10.1111/jfpe.12465
Date:
August, 2016
File:
PDF, 429 KB
english, 2016
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