Complex coacervates formation between gelatin and gum...

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Complex coacervates formation between gelatin and gum Arabic with different arabinogalactan protein fraction content and their characterization

Rousi, Zoi, Malhiac, Catherine, Fatouros, Dimitrios G., Paraskevopoulou, Adamantini
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Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.06.009
Date:
June, 2019
File:
PDF, 2.03 MB
english, 2019
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