Formation of milk protein–pectin conjugates with improved emulsifying properties by controlled dry heating

✍ Scribed by Ulrike Einhorn-Stoll; Marco Ulbrich; Sarah Sever; Herbert Kunzek

• Book ID: 113627162
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 429 KB
• Volume: 19
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2004.07.005