Rheology, texture and microstructure of whey proteins/low methoxyl pectins mixed gels with added calcium

✍ Scribed by Martin Beaulieu; Sylvie L. Turgeon; Jean-Louis Doublier

• Book ID: 117652926
• Publisher: Elsevier Science
• Year: 2001
• Tongue: English
• Weight: 366 KB
• Volume: 11
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/s0958-6946(01)00127-3