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Effect of co-solute and gelation temperature on milk protein and gum tragacanth interaction in acidified gels

✍ Scribed by Masoud Hatami; Mohammad Nejatian; Mohammad Amin Mohammadifar

Book ID: 116542697
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 950 KB
Volume: 50
Category: Article
ISSN: 0141-8130
DOI: 10.1016/j.ijbiomac.2012.02.026

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