Interfacial ageing effect on the rheology of a heat-set protein emulsion gel
- 20 September 1999
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 13 (5) , 363-369
- https://doi.org/10.1016/s0268-005x(99)00021-1
Abstract
No abstract availableKeywords
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