Viscoelastic Properties of Heat‐Set Whey Protein‐Stabilized Emulsion Gels with Added Lecithin
- 1 July 1996
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 61 (4) , 811-816
- https://doi.org/10.1111/j.1365-2621.1996.tb12208.x
Abstract
No abstract availableKeywords
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