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Interactions in casein micelle - Pea protein system (Part II): Mixture acid gelation with glucono-δ-lactone
Mession, Jean-Luc, Roustel, Sébastien, Saurel, RémiVolume:
73
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2017.06.029
Date:
December, 2017
File:
PDF, 1.96 MB
english, 2017