✦ LIBER ✦
Formation of native whey protein isolate–low methoxyl pectin complexes as a matrix for hydro-soluble food ingredient entrapment in acidic foods
✍ Scribed by Gerard K. Bédié; Sylvie L. Turgeon; Joseph Makhlouf
- Book ID
- 113627561
- Publisher
- Elsevier Science
- Year
- 2008
- Tongue
- English
- Weight
- 782 KB
- Volume
- 22
- Category
- Article
- ISSN
- 0268-005X
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