Improved emulsifying properties of β-lactoglobulin by conjugating with carboxymethyl dextran
- 1 January 1996
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 10 (1) , 63-67
- https://doi.org/10.1016/s0268-005x(96)80055-5
Abstract
No abstract availableKeywords
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