Surface dilatational properties of whey protein and hydroxypropyl-methyl-cellulose mixed systems at the air–water interface

✍ Scribed by Oscar E. Pérez; Cecilio Carrera Sánchez; Ana M.R. Pilosof; Juan M. Rodríguez Patino

• Book ID: 108171542
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 486 KB
• Volume: 94
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2009.03.019