A comparative study of the influence of the content and source of β-glucan on the rheological, microstructural properties and stability of milk gel during acidification
Marek, Aljewicz, Mulet-Cabero, Ana-Isabel, Wilde, Peter J.Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2020.106486
Date:
November, 2020
File:
PDF, 18.15 MB
2020