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A study of the effect of locust bean gum on the rheological behaviour and microstructure of a β-lactoglobulin gel at pH 7

✍ Scribed by Maria Pilar Gonçalves; Wancheng Sittikijyothin; Marta Vázquez da Silva; Jacques Lefebvre

Book ID: 106070486
Publisher: Springer-Verlag
Year: 2004
Tongue: English
Weight: 586 KB
Volume: 43
Category: Article
ISSN: 0035-4511
DOI: 10.1007/s00397-004-0408-1

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