Formation and properties of viscoelastic masses made from...

Food Chemistry 2018 / 01 Vol. 239

Formation and properties of viscoelastic masses made from kafirin by a process of simple coacervation from solution in glacial acetic acid using water

Elhassan, Mohammed S.M., Oguntoyinbo, Segun I., Taylor, Janet, Taylor, John R.N.
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Volume:
239
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.06.114
Date:
January, 2018
File:
PDF, 2.50 MB
english, 2018
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