Rheology of whey protein isolate‐xanthan mixed solutions and gels. Effect of pH and xanthan concentration
- 1 January 1997
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 41 (6) , 336-343
- https://doi.org/10.1002/food.19970410604
Abstract
No abstract availableKeywords
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