Concurrent phase separation and gelation in mixed oat β-glucans/sodium caseinate and oat β-glucans/pullulan aqueous dispersions

✍ Scribed by A. Lazaridou; C.G. Biliaderis

• Book ID: 113627651
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 450 KB
• Volume: 23
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2008.05.008