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Rheological properties of emulsions containing milk proteins mixed with xanthan gum

✍ Scribed by Vázquez-Solorio, Sandra C.; Vega-Méndez, Darinka D.; Sosa-Herrera, María G.; Martínez-Padilla, Laura P.

Book ID: 122813712
Publisher: Elsevier
Year: 2011
Weight: 235 KB
Volume: 1
Category: Article
ISSN: 2211-601X
DOI: 10.1016/j.profoo.2011.09.052

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