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Food Hydrocolloids 2016 / 11

Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio

Souza, Clitor J.F., Garcia-Rojas, Edwin E.
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Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2016.11.032
Date:
November, 2016
File:
PDF, 2.00 MB
english, 2016
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