Gelation of globular protein in presence of low methoxyl pectin: effect of Na+ and/or Ca2+ ions on rheology and microstructure of the systems

✍ Scribed by L. Donato; C. Garnier; B. Novales; J.-L. Doublier

• Book ID: 113627198
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 489 KB
• Volume: 19
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2004.10.019